Carrot and Kiwi Soup with Dill Leaves

Ingredients

• 4 medium carrots, cut into small cubes
• 3 kiwis
• 2 tablespoons finely chopped fresh dill leaves
• 1 tablespoon oil
• 2 bay leaves
• 8 black peppercorns
• 6-8 garlic cloves, finely chopped
• 1 medium onion, chopped
• 1½ tomatoes
• Salt to taste
• 5 cups vegetable stock
• 5-6 fresh mint leaves
• A few drops of lemon juice

Method 

1. Heat oil in a non-stick pan. Add bay leaves, peppercorns, garlic and sauté till lightly browned.
2. Add onion and sauté for 2 minutes or till it is light pink. Add carrot, mix and sauté for 2 minutes.
3. Roughly chop 1 tomato and add. Mix and cook for 2 minutes.
4. Add salt, 4 cups vegetable stock, stir to mix, cover and cook for 15 minutes.
5. To make salsa, peel and finely chop 1 kiwi and transfer into a bowl. Roughly chop remaining tomato and add. Mix well and add 1 tablespoon chopped dill leaves, torn mint leaves and mix well.
6. Strain cooking liquid through a sieve into a bowl. Reserve the liquid.
7. Place remaining chopped kiwis in a blender along with strained vegetables, 2-3 ladles of reserved liquid and remaining chopped ill leaves. Blend into a smooth puree.
8. Add the puree to the remaining reserved liquid and mix well. Strain into a non-stick pan on heat.
9. Add remaining vegetable stock, stir to mix and bring to a boil.
10. Add lemon juice and little salt to the salsa. Mix well.
11. Place the salsa in a small bowl and put this bowl in a large soup bowl. Pour the soup around and serve piping hot.