Recipes
Recipes

Carrot soup

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

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

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(6 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 31p per serving

Nutritional Information

Each 425g serving contains

Energy
850kj
203kcal
10%
Fat
9.9g
Low
14%
Saturates
4.7g
Low
24%
Sugars
14.0g
Low
16%
Salt
1.80g
Med
30%
of your reference intake.
Typical energy values per 100g:
200kj/48kcal

Ingredients

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

Method

1
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.
2
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.
3
Remove the bay leaf. Purée the soup with half the parsley. Taste and adjust the seasoning if liked.
4
Serve sprinkled with the rest of the parsley.