Perfect carrot soup every time

With this recipe the creaminess comes from vegetables, not dairy products. The carrots are allowed to sing for themselves. Ideal as a winter warmer.

 

Preparation time: 10 minutes

Cooking time: 30 minutes

Makes 4 bowls

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion or a 2 inch piece of ginger, chopped
  • 680g carrots, chopped
  • 1 large russet potato, peeled and chopped
  • salt and freshly ground pepper
  • 1.5l vegetable stock or water
  • 50g chopped parsley or coriander leaves for garnish

Recipe method

1. Put the oil in a large, deep saucepan or casserole dish over a medium heat. When the oil is hot, add the vegetables. Sprinkle with salt and pepper and stir occasionally for about 15 minutes until the carrots soften. Add the stock and cook until the vegetables are very tender, 15 to 20 minutes.

2. Use a hand blender to purée the soup in the pan. Or cool the mixture slightly and pour into a blender. Purée until smooth, in batches if necessary.

3. If serving the soup hot, gently reheat it, stirring frequently. If serving it cold, refrigerate, covered, for at least 2 hours. Either way, adjust the seasoning and garnish before serving.

Try something different

In place of carrots, try fennel or celery, parsnips or turnips, sweet potatoes or winter squash, or peas. If you like spices (curry powder or ground cumin seeds are good with carrots), stir them in just before adding the stock.