This was another cheap and cheerful lunch! We had a big bag of carrots reduced from the supermarket and didn’t know what to do with them so made this quick and easy soup for lunch.
1 onion (chopped)
1 crushed clove of garlic
500g of chopped carrots
1 litre of vegetable stock
Black pepper to taste
- Chop an onion and gently fry in some butter or olive oil with a crushed clove of garlic until soft.
- Add 500g of chopped carrots and cook for a few minutes.
- Add the vegetable stock, bring to the boil and simmer until the carrots are tender (about 15 – 20 mins).
- Remove from heat and season with pepper.
- Liquidise in a blender or food processor.
- Serve into bowls and swirl in some cream or yogurt and/or sprinkle with fresh chopped coriander
- Serve with fresh crusty bread.
Variations
- You can use any combination of sweet-tasting vegetables instead of just carrots (parsnips, butternut squash, red or yellow peppers).
- To make a thicker soup, add a chopped potato before simmering.
- Carrot & Coriander soup- Follow the above recipe, but add 1tsp ground coriander to the pan with the onions. Add a good handful of chopped fresh corriander to the soup after blending. Stir in and serve.
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