Carrot mint soup

Because of all the different nationalities of the group I cooked this dish for, also in English. And D., next birhtday you can make the soup for E yourself.   

Carrot mint soup

(± 2 liter)

• 20 gram butter
• 1 onion, chopped
• 1 potato, diced
• 1 clove of garlic, finely crushed
• pepper, salt
• 750 gram carrot, peeled and sliced (± 5mm)
• 3 cubes of vegetable stock
• ± 20 gram mint
• dash of lemonjuice

Melt the butter in a heavy saucepan. Add onion, potato and garlic. Sprinkle with salt and pepper en stir a few times. Place the lid on the pan and leave to sweat gently on the lowest heat for about 10 minutes. 

Add the carrot, 1.25 liter boiling water, the stockcubes and 1 sprig of mint. Cook on a low heat for 20 minutes till the carrot is tender. 

In the meantime, chop the leaves of the rest of the mint.   

Remove the sprig of mint and puree the soup in a blender of food processor. Taste and add salt and/or pepper and a dash of lemonjuice if necessary.