This gorgeously hued, cheery, and cool soup is ideal for a summer evening or light lunch. Serve alongside warm bread.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound carrots
- 4 large vine-ripened tomatoes, seeded and quartered
- 2 tablespoons olive oil, divided, or as needed
- kosher salt to taste
- ½ onion, finely chopped
- 1 stalk celery, finely chopped
- 1 (32 fluid ounce) container vegetable broth
- ¼ cup fresh mint leaves
- 1 tablespoon table cream
- 1 teaspoon fresh mint leaves, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place carrots and tomatoes in a large roasting dish. Drizzle with 1 tablespoon olive oil and season with kosher salt.
- Roast in the preheated oven until tender, about 30 minutes.
- 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.
- Remove vegetables from the oven; add tomatoes directly to simmering broth. Let carrots cool for 5 minutes.
- 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.
- 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.
- Chill soup in the refrigerator thoroughly, at least 2 hours. Garnish with 1 teaspoon mint leaves and a swirl of table cream before serving.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 7 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 658 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |