Carrot Soup

When it’s freezing cold and lunch time approaches the last thing you think of is having a sandwich or a cold salad… This recipe is my favourite carrot soup so far (and I’ve tried a lot of them) it is smooth, flavourful and it’s very easy to make! It freezes very well – perfect for those of us who don’t have time to cook everyday –  and you can even have it cold in summer!

Ingredients: 2 tbsp butter, 1 onion, 8 medium carrots, 1 litre (4 cups) boiling water or chicken/vegetable stock, salt and freshly ground pepper.

*You can add a potato to lighten it a bit and make more amount.

Procedure:

Peel and slice the onion, do the same with the carrots. Cut them roughly so they’ll cook evenly, no need for fancy techniques!

Melt some butter in a large pot and fry the onion until it has softened.

Add the carrots and stir well so they will be completely covered in butter. Add salt and pepper to taste.

Place a lid on the pot and let the carrots cook gently for about 10 minutes. You can add a bit of water if necessary.

Dissolve a vegetable or chicken stock cube in a pint of hot water and add it to the pot. You might want to rectify with salt and pepper to taste again.

Simmer for around 20 minutes until tender.

Take the pot off the hob and carefully blend it all while it’s still warm. If the soup is too thick you can add a more stock or water.

To serve your soup you can add double or single cream to it or any grated cheese and let it melt. The Laughing Cow cheese is ideal for this recipe because it’s soft and creamy. You can have it with the traditional bread and butter.

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