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
(6 votes)
Cook: 40 Mins
Serves: 4
Price: 31p per serving
Nutritional Information
Each 425g serving contains
Energy
850kj
203kcal
850kj
203kcal
10%
Fat
9.9g
9.9g
Med
14%
14%
Saturates
4.7g
4.7g
Med
24%
24%
Sugars
14.0g
14.0g
High
16%
16%
Salt
1.80g
1.80g
High
30%
30%
of your reference intake.
Typical energy values per 100g:
200kj/48kcal
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.