A delicious but simple soup to cook. Lots of carrots, some potatoes to thicken it up, some herbs and a couple of tablespoons of honey to sweeten it all up. Simple, yes, cheap yes, but full of flavour.
5 medium / 500g Carrots
2 medium potatoes
1 medium onion
2 Garlic cloves
1 litre / 1¾ pints Vegetable stock
2 tablespoons of Honey (any type)
55g / 2 oz Butter
1 Bay leaf
1 heaped teaspoon mixed herbs
Chopped fresh herbs (e.g. chives or parsley) to garnish
Salt and pepper to taste
Peel, top and tail and roughly chop the onion
Peel, top and tail and finely chop the garlic cloves
Peel and slice the potatoes
Melt the butter in a large pan on a medium heat. Add the chopped onions and fry gently for 6 minutes until the onions have softened.
Add the remainder of the ingredients to the pan, bring the soup to the boil and then simmer for 35 minutes. Stir occasionally to stop any ingredients sticking to the pan.
Blend in a food processor, return to the pan to heat it up and serve. This soup freezes very well.
Cooking carrot soup
|1 March 2012||From: Mandy B|
|My son and I made this soup for him to make at school. The whole family said it was very good. Thank you.|