Carrot Soup with Ginger and Mint

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.

Serves 4-6


  • 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


  1. Roughly chop the leek and slice the ginger, then fry gently for 5 minutes in a heavy based saucepan.
  2. Peel and chop the carrots and pumpkin and add to the pan.
  3. Cook for a few minutes before adding the stock.
  4. Bring to a simmer, then turn the heat down low, cover with a lid and cook for 30 minutes until the vegetables soften.
  5. Use a hand blender to puree until it’s smooth.
  6. When you’re ready to serve, melt the butter in a pan and when it starts to sizzle, add the dried mint.
  7. Drizzle the minted butter over the soup and scatter with the flaked almonds.