for 4 people

Carrots

400 g	carrots, cut into slices approx. 1 cm thick
1	garlic clove, sliced
2	onions, cut into wedges
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Soup

8 dl	vegetable bouillon
	salt and pepper to taste
2 tbsp	candied ginger, finely chopped
½ bunch	peppermint, finely chopped

How it's done

Carrots

In a bowl, mix the carrots with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 240 °C. Remove, place the vegetables in a wide pan.

Soup

Add the stock to the vegetables, bring to the boil. Reduce the heat, simmer for approx. 5 mins. until soft. Blend the soup, season, plate up. Garnish with the ginger and mint.

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