Recipe | My Carrot Soup

I’m giving in to another recipe request here on Splodz Blogz. I hope my outdoor loving friends don’t mind too much – who doesn’t like a nice bowl of steaming soup when they come in from a great day on the trails? This is my home made carrot soup recipe, a firm favourite in our house that I’ve made so many times I can do it without thinking. Well nearly without thinking, it does involve a sharp knife and I am a bit clumsy so I should probably concentrate…

Recipe: Carrot Soup

These quantities serve two as a main meal or four as a starter. It’s really easy to double, triple, quadruple – just get a bigger pan and more veg!

Four large or five medium carrots.
One medium white potato.
One medium onion – I use red or white, depends what’s in the cupboard.
600ml vegetable stock, I make mine using a couple of Kallo organic stock cubes and boiling water.

First job is to get that stock made and prepare the vegetables. Peel and slice the carrots, thinly slice the potato (don’t bother peeling the potato, I never peel potatoes as there’s so much goodness in the skin, just wash it well and go for it), peel and slice the onion.

Heat a heavy based pan with a bit of oil or butter and fry the veggies on a low heat for five minutes until the onion is cooked and the carrots have started to soften a bit.

Add the stock, bring to the boil, turn the heat down, put a lid on the pan, simmer gently for 15 minutes or until the carrots are soft enough to blend.

Turn off the heat and allow it all to cool a bit. You shouldn’t put boiling hot anything into a blender, you’ll end up with a weakened/cracked blender and soup all over your worktops. If you’re using one of those stick blenders you put into the pan you can skip the cooling down bit.

Blend the veggies into a nice thick soup. I do mine in two batches in my jug blender on the lowest speed setting. It makes a lovely thick soup that’s sweet and filling, perfect for a super healthy evening meal or a hearty lunch.