Spiced Carrot and Mint Soup


  • 1 small onion, peeled and sliced
  • 1 tablespoon sunflower or groundnut oil
  • 1 teaspoon each, ground cumin, coriander and cardamom
  • 500 g (1 lb) organic carrots, scrubbed and sliced
  • 7.5 cm (3 inches) orange or tangerine zest
  • 1.25 litres (2 pints) vegetable stock, or water in which you have cooked pasta or potatoes
  • 2 ripe tomatoes
  • several sprigs of fresh mint
  • salt
  • pepper


Fry the onion in the oil until golden, and then stir in the spices. Fry for a few minutes, and then add the carrots, zest and stock. Simmer until the carrots are tender.

Roughly chop the tomatoes, and strip the leaves from the mint sprigs. Put both in a blender or food processor, and pour the cooked vegetables and stock on top.

When cool enough, process until smooth. Sieve, or not, as you wish. You can enrich the soup with crème fraiche or yoghurt, if you wish, or swirl in some buttermilk or smetana (sour cream), when you serve it. The soup can also be served chilled.