The classic flavours in this soup are lifted by the addition of sizzling butter and dried mint, topped with some toasted almonds. You could also experiment with a sizzling paprika or cumin seed butter – just substitute the mint for the same quantity of a different spice.
- 1 - leek
- 5cm piece of ginger
- 1.5kg - carrot (organic if possible)
- 1/2 medium sized butternut pumpkin
- 1L - vegetable stock
- 1tbsp - butter
- 1tsp - dried mint
- 1tbsp - flaked almonds, toasted
- Roughly chop the leek and slice the ginger, then fry gently for 5 minutes in a heavy based saucepan.
- Peel and chop the carrots and pumpkin and add to the pan.
- Cook for a few minutes before adding the stock.
- Bring to a simmer, then turn the heat down low, cover with a lid and cook for 30 minutes until the vegetables soften.
- Use a hand blender to puree until it’s smooth.
- When you’re ready to serve, melt the butter in a pan and when it starts to sizzle, add the dried mint.
- Drizzle the minted butter over the soup and scatter with the flaked almonds.