Carrot soup

Carrot soup

A wonderfully smooth and colourful soup, full of flavour and goodness. Just add crusty bread.

By , 21 September 2015
Carrot soup
  • Ready in: 40 mins
  • Serves: 4
  • Price: 31p per serving
Nutritional Info
Each 425g serving contains
  • Fat 9.9
  • Sat Fat 4.7
  • Sugar 14
  • Salt 1.8
  • Cals 203
of your reference intake.
Typical energy values per 100g: 200kJ/48kcal.
  • 1 small red onion, chopped
  • 1 tbsp sunflower oil
  • 25g butter
  • 675g carrots (peeled weight), thickly sliced
  • 1 medium potato, sliced
  • 1 bay leaf
  • 800ml vegetable stock
  • 3 tbsp chopped curly parsley
  • Cook the onion in the oil in a large pan until soft. Add the butter, carrots and potato, and stir. Cut a piece of greaseproof paper the size of the pan and lay it on top of the veg. Cover the pan with a lid and cook gently for 10 minutes.

  • Remove the paper. Add the bay leaf and stock. Heat until simmering, cover the pan and simmer gently for 20 minutes or until the vegetables are tender.

  • Remove the bay leaf. Purée the soup with half the parsley. Taste and adjust the seasoning if liked.

  • Serve sprinkled with the rest of the parsley.