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Carrot and Mint Soup
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Carrot and Mint Soup
For 4

1 ½ lb Gram Carrots, sliced
1 Medium Onion, sliced
1 oz Butter
1 pint stock
1 pint milk
2 Tablespoons Fresh mint, chopped
Worcestershire sauce
Salt and pepper

Melt the butter, add carrots and onion and cook for 5 minutes. Add stock and milk, cover and simmer gently for 15-20 minutes until the vegetables are soft. Puree until smooth. Add the chopped mint, Worcestershire sauce and seasoning. Serve hot or well chilled, garnished with fresh mint.





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