simple carrot soup – Simple Meal Plans

video password: soup [case sensitive]

[5 ingredients | 10 minutes]
simple carrot soup
serves 2-3

When I’m in the mood for a smooth vegetable soup, pumpkin (butternut squash) used to be my go-to recipe. Then I discovered this wonderful carrot soup and I haven’t looked back! No more wrestling to peel and chop the pumpkin. Yay!

In the original version of this soup I just chop the carrots and simmer for around 20 minutes. To keep us in our 10 minute time-frame, I’ve grated the carrots in the food processor so they cook more quickly. If you aren’t under such extreme time pressure, or prefer to save on washing up – just chop the carrots and simmer until they’re tender – somewhere between 20 and 30 minutes.

The real secret to this soup is the soy sauce. It adds a wonderful depth of flavour without tasting overtly soyish or Asian.

Feel free to make this with either a bunch of baby carrots or just regular sized ones.

2 cloves garlic, finely sliced
450g (1lb) carrots, scrubbed (see note above)
1 can tomatoes (400g / 14oz)
2 tablespoons soy sauce
splash of cream, to serve, optional

1. Grate the carrots using your food processor.

2. Heat a few tablespoons olive oil in a large saucepan over your highest heat. Add garlic and carrot and stir fry for a few minutes.

3. Add tomatoes, 2 cups boiling water water and soy sauce. Cover and cook for about 8 minutes or until carrot is tender

4. Using a stick blender, puree the soup until velvety.

5. Taste, season and serve with a splash of cream, if using.

quantities for different serving sizes:

You can easily double or triple this recipe. The cooking time will be about the same, maybe slightly longer.

prepare ahead?

This can easily be made a few days in advance and stored in the fridge or freezer.

variations for dietary requirements:

vegans – Serve with a drizzle of lovely grassy olive oil in place of the cream.

dairy-free – Serve with a drizzle of lovely grassy olive oil in place of the cream.

troubleshooting guide:

too bland – Because we’re not using stock, expect to add more salt than you normally would for a stock based soup. A little more soy will help too.

too not velvety– If the carrot isn’t cooked enough it can be difficult to puree. Next time

serving suggestions

Wonderful on it’s own or with some crusty bread & butter.

leftover potential:

Brilliant!. Will keep in the fridge for at least a week or more.