Creamy carrot & mint soup

    Carrots are one of the best sources of beta-carotene. They also contain flavonoids, which are phytochemicals that function as health-giving antioxidants.

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    Serves: 4 

    • 500g carrots, thinly sliced
    • 1 tablespoon rice
    • 1 cup (250ml) chicken stock
    • 1 teaspoon caster sugar
    • 1/4 teaspoon cayenne pepper
    • Salt
    • 1 cup (250ml) low-fat milk
    • 1/3 cup chopped fresh mint

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine the carrots, rice, stock, 1 cup (250ml) water, sugar, cayenne pepper and a pinch of salt in a large saucepan. Simmer, covered, for 17 minutes or until the rice is tender.
    2. Purée in a food processor along with the milk, then return the soup to the saucepan to reheat. Stir in the mint just before serving.
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