Sunday, January 17, 2016

Carrot Soup Recipe

Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 red onion
  • 2 large carrots
  • 700ml vegetable stock
  • 1 tbsp tomato puree
  • Small bunch fresh parsley
  • Salt and pepper to taste
  1. Peel the carrots and cut them into chunks
  2. Peel the onions and slice finely
  3. Place the carrots and the onions into a large pan and cook gently on a medium heat until they start to soften – if the vegetables start to stick then add in a little stock
  4. Squeeze in the tomato puree to the carrots and onions and add in the finely chopped parsley
  5. Mix the vegetables well in the pan then pour over the stock
  6. Let the mixture come to the boil and then leave it to simmer (with the lid on the pan) for about 45 minutes
  7. Once the mixture is cooked then season to your taste
  8. Allow the soup to cool slightly then place into a blender
  9. Blend the soup until it is smooth (or leave it slightly chunky if you prefer)

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