Whether it’s snowing outside or you’re just in the mood for some good old-fashioned comfort food, carrot soup is a seasonal favorite that everybody in your family will be sure to love. This healthy and refreshing soup is easy to prepare, cheap to make, and satisfying to eat no matter what the season.
Preparation time: 10 minutes
Cooking time: 20 minutes
You will need:
1.5 pints (850 ml) water
1 teaspoon salt
2-3 large carrots, peeled and cut into thin slices
1 large onion, peeled and chopped
1 pinch black pepper
1/3 teaspoon basil (optional)
Three-quarter oz (20g) butter or margarine, softened
3 ox (75g) croutons (optional)
2 tablespoons chopped parsley
Put the water and salt into a large saucepan and bring it to a boil. Next, add the carrots, potato and onion. Cover and simmer for 10-15 minutes, or until all of the vegetables are tender.
Next, puree the vegetables together with their coking liquid in a blender or food processor for 30 seconds, or until totally smooth. For chunkier soup, reduce blending time.
Return the puree to the saucepan. Add the pepper and the basil if desired. Reheat the soup on the stove.
Stir in the butter with the croutons for added richness and crunch. Sprinkle with fresh parsley for a professional-looking topping.
TIP: As a variation, omit the basil and reheat with 115ml of single cream and a pinch of ground nutmeg. You can make this dish in advance and refrigerate it for 1-2 days, but do not add the butter until just before serving, or the mixture will separate out.