Spiced Carrot and Mint Soup

• 1 small onion, peeled and sliced
• 1 tablespoon sunflower or groundnut oil
• 1

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 n