Instructions

1. Peel then finely chop the onion, garlic and ginger.
2. Roughly chop the carrots.
3. Heat a Tbsp of oil in a large pan, add the chopped veggie and gently sauté for 10 minutes, under cover.
4. Add the stock, bring to the boil and cook for 10 minutes, until the carrot is tender. Add the peas and cook for another couple of minutes.
5. Turn off the heat, add the mint and lemon juice. Whizz with a stick blender until smooth.
6. Taste, season with salt and pepper and serve with some mint leaves garnished and a squeeze of lemon.