Ingredients for - Chilled Carrot and Tomato-Mint Soup
How to cook deliciously - Chilled Carrot and Tomato-Mint Soup
1. Stage
Preheat the oven to 400 degrees F (200 degrees C).
2. Stage
Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
3. Stage
Roast in the preheated oven until tender, about 30 minutes.
4. Stage
While vegetables are roasting, heat remaining tablespoon olive oil in a stockpot over medium heat. Add onion and cook until softened and translucent, 3 to 4 minutes. Add celery and cook until softened, making sure onions do not burn, about 4 minutes. Pour in vegetable broth. Reduce heat to low and keep warm.
5. Stage
Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
6. Stage
Coarsely chop carrots and add to simmering broth. Season with additional kosher salt. Bring soup to a boil, reduce heat, and let simmer to intermingle flavors, about 20 minutes.
7. Stage
Carefully transfer soup to a large blender, working in batches if necessary. Add 1/4 cup mint. Cover blender and hold lid down with a potholder. Pulse a few times before leaving on to blend to a fine, smooth consistency. Transfer soup to a large serving bowl or container.
8. Stage
Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.
