Carrot soup is very good for you. More importantly, it tastes nice. Carrots are sweet and autumnal without being heavy and dull; a plate of bright-orange carrot soup is like a portion of sunshine.
This recipe scales easily so you can double or half it, eat it all or freeze the left-overs.
Serves: 4. Prep: 5 minutes. Cooking time: 40 minutes.
Stores: In the fridge, 2-3 days. In the freezer, up to 3 months.
- 1 kilo carrots
- 2 oinions
- 2 tablespoons vegetable oil
- 2 tablespoons stock powder, or 1 stock cube
- 1 litre boiling water
- Chopping board
- Large pot, ideally with a lid
- Potato peeler
- Tablespoon measure, or tablespoon
- Measuring jug
- Wooden spoon
- Stick blender
- Heat the oil in the pot.
- Chop the onion and add to the pot.
- While the onion is softening, chop the carrots into 2 cm coins. Add to the pot as you go.
- When the onions are soft, add the stock and half a litre of hot water.
- Bring to the boil, and add the rest of the water.
- Cover and let simmer, or boil, until the carrots are soft. Exactly how long this takes depends on how patient you were with cutting them: the smaller the pieces, the quicker they cook through. Give it half an hour and you should be fine.
- Whiz with the stick blender until it’s at your preferred smoothness. I like to leave enough lumps that you know it’s home made, but not so many that you need to chew.
- Add more water if you think it’s too thick.
- Carrot & orange: Add the juice of an orange. If you want a heady orange kick, add the zest of half an orange with the carrots.
- Carrot & coriander: Add a tablespoon of ground coriander to the oil and onion and cook for a couple of minutes to release the coriander’s flavour. Then, just before serving, add a couple of handfuls of finely chopped fresh coriander.
- Carrot & ginger: Finely chop a half-thumb sized piece of fresh ginger and add with the carrots. Taste half-way though and add more ginger if you want a truly fiery soup.