Winter is a perfect time for warming carrot soup. Most of the ingredients can be found in your pantry or the fridge and the cooking process is usually pretty straight forward. I stumbled upon this simple recipe a few years ago in an old Red Cross cookbook from the 1980’s. I tweaked it a little and came up with this great recipe that makes a big pot of warming carrot soup that can be shared and is best accompanied by some fresh crusty bread.
Add your own twist to this recipe by substituting in some sweet potato or adding a cup of cream before serving. Garnish with a sprinkle of nutmeg, some chopped chives or a swirl of sour cream.
INGREDIENTS
1 medium onion
1kg carrots – sliced thinly
4 tablespoons butter
1 litre vegetable stock
Juice of one orange
Sour cream to serve
METHOD
Slice carrots and onions thinly (it’s recommended to do this in a food processor for speed and consistency) and place in a large pot with the butter. Cook on a medium heat without browning for 8 minutes or until the onions are translucent. Add stock and bring to the boil, simmer until the carrots are soft. Cool and puree the soup until smooth. Return to heat and add orange juice and salt and pepper to taste. Serve with sour cream and swirl through.
Serves 6-8
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