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[5 ingredients]
baby carrot soup
From Stonesoup
serves 3-4
Inspired by Nigel Slater (yes – still obsessed) in Tender Volume 1 – A cook and his vegetable patch.
If you can’t get your hands on baby carrots, regular carrots will be fine. You need about 450g or 1lb carrots.
If you prefer a creamy accompaniment to your pumpkin soup, you’ll probably enjoy a little splodge of sour cream or pouring cream in this soup but to be honest it’s lovely without. I like mine with some crusty sourdough slathered in butter.
The soy sauce might seem a little odd here but it really works to bring more than just saltiness to balance out the sweet carrots.
2 brown onions, diced
1 bunch baby carrots, scrubbed, trimmed & chopped
1 x 400g (14oz) tin tomatoes
pinch dried chilli flakes, optional
2-3T soy sauce
Heat 4T olive oil in a large saucepan and cook onion over a medium heat until soft and just starting to brown. Add carrots, tomato, chilli and 3C water and bring to the boil.
Simmer until carrots are tender, approx 20 minutes.
Process until smooth with a stick blender or food processor. Add 2T soy and taste. Season with salt, pepper and extra soy if needed.
Add to my Old Favourite Recipes
Wow…this is just delicious! 😀 Added a small sweet potato too and served with sour cream and fresh coriander… still can’t get my boys to eat soup though :/
The only way my boys eat soup is when I use it as a sauce for pasta Cherise!
Ooh baby carrots are on sale this week and I am in need of a lunch shake up. Making this!
Yum!