Refreshing Chilled Carrot and Tomato-Mint Soup Recipe

Ingredients

• 1 pound carrots
• 4 large vine-ripened tomatoes, seeded and quartered
• 2 tablespoons olive oil, divided, or as needed
• kosher salt to taste
• 0.5 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 (32 fluid ounce) container vegetable broth
• 0.25 cup fresh mint leaves
• 1 tablespoon table cream
• 1 teaspoon fresh mint leaves, or to taste

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Place the carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon of olive oil and season generously with kosher salt.
3. Roast in the preheated oven until the vegetables are tender, approximately 30 minutes.
4. While the vegetables are roasting, heat the remaining tablespoon of olive oil in a stockpot over medium heat. Add the onion and cook until softened and translucent, about 3 to 4 minutes. Add the celery and cook until softened, ensuring the onions don't burn, about 4 minutes. Pour in the vegetable broth. Reduce the heat to low and keep warm.
5. Remove the roasted vegetables from the oven; add the tomatoes directly to the simmering broth. Allow the carrots to cool for about 5 minutes.
6. Coarsely chop the carrots and add them to the simmering broth. Season with additional kosher salt to taste. Bring the soup to a boil, then reduce the heat and let it simmer to allow the flavors to meld together, approximately 20 minutes.
7. Carefully transfer the soup to a large blender, working in batches if needed. Add 1/4 cup of fresh mint. Cover the blender and hold the lid down securely with a potholder. Pulse a few times before blending continuously until the soup reaches a fine, smooth consistency. Transfer the blended soup to a large serving bowl or container.
8. Chill the soup thoroughly in the refrigerator for at least 2 hours. Before serving, garnish with 1 teaspoon of fresh mint leaves and a swirl of table cream for an elegant touch.

Nutrition

• Calories: 190 kcal
• Fat Content: 9 g
• Fiber Content: 7 g
• Sugar Content: 15 g
• Sodium Content: 658 mg
• Protein Content: 4 g
• Cholesterol Content: 3 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g