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I woke up one morning and found everyone, including Nonna, in the allotment getting their hands dirty. We ended up with a basket full of carrots, all different shapes and sizes and I was given a mission to use them up in my recipes. 

First up, carrot soup! This is a nice and lazy one perfect on a wintery day! I kept this one simple for the family, and in all honesty, it tasted so much better the day after I made it. The flavour of the carrots comes through even more after a day but of course if you can’t wait that long then it’s also delicious to have on the day. This is also a perfect recipe if you’re catering for vegetarians and vegans, and the potatoes make it nice and creamy without needed to add the additional cream. 

If you also like your soups strong on the garlic front, feel free to keep it in there for longer, but I warn you, it may overpower the other flavours. I also threw in the Thyme stalks and all and removed them before blending. You can remove the leaves from the stalks prior if you prefer. 

Carrot Soup

Carrot Soup

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Recipe by Francesca Bragoli
0 from 0 votes
Course: Starter, Main
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • 340 g Carrots, roughly chopped

  • 200 g Potatoes, peeled, halved

  • 1 Vegetable Stock Cube

  • 1 L Cold water

  • 15 g Butter

  • 1/2 Red Onion, diced

  • 2 Celery Sticks, thinly chopped

  • 1 Large clove garlic, lightly crushed

  • Thyme

  • Parsley, Chopped

  • Salt

  • Pepper

  • To Serve

  • Croutons

Directions

  • Melt butter in a pan on a low heat, once melted, add onions and celery and fry until softened – around 8 minutes.
  • Add garlic, thyme and parsley and fry for another 20 seconds until fragrant
  • Add carrots and potatoes, stir to combine. Pour in the water and add in the crushed vegetable cube (this will help it melt).
  • Bring to a boil and simmer for 25 minutes.
  • After 5 minutes, remove the garlic and add salt and pepper.
  • Once potatoes and carrots are tender, throw into a blender and blitz until smooth.
  • Test for the seasoning and adjust if needed – you will also need to remove the thyme stalks if you hadn’t removed them earlier before serving.

Notes

  • To make this Whole30 compliant, use clarified butter or ghee, make sure your vegetable stock is compliant and don’t serve with croutons!
  • Make this vegan by subbing your butter for any plant-based spread.