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Carrot Soup


This soup couldn't be easier. It is based on a carrot dish my mother used to make for us when we were kids. You only need a few ingredients, and within 30 minutes, you have a delicious and satisfying soup.


Ingredients:

2 tbsp Olive Oil

1 Onion - roughly chopped

1 pound Carrots - cut into chunks

1 Bouillion Cube - your choice


Method:

Sautee the onion in the olive oil until soft in a saucepan.


Add the carrots and bouillon cube. Add water to cover the carrots with an inch of water. Simmer the carrots and onions until the carrots are soft.


Puree the soup with an immersion blender, regular blender, or food processor. Note - if you are using a blender, puree the soup in small batches because it will expand in the blender if it is hot.


Return to the pan and place back on the burner to warm through. Taste and adjust for seasoning with salt and pepper.


Note:

If you don't want to use Olive Oil, you can use the following:

  • 1/2 cup stock or broth - make sure the onion is soft before adding the carrots or they can remain crunchy if they aren't blended fully.

  • 2 tablespoons Butter. This goes in the other direction and adds a slight richness to the soup. You might consider this if you were serving it for guests, although the original recipe is just as good.




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