Easy carrot soup recipe
This soup is a dream to make, needing just 4 simple ingredients. Serve with a slice wholemeal bread for a tasty lunch.
Prep: 15 mins
Cook: 25 mins
Serves 4
Ingredients
- 1 large onion, chopped
- 8 carrots (about 500g), washed and chopped
- 1.2 litres reduced-salt vegetable stock
- 100g lower-fat soft cheese
- 1 pinch ground black pepper (optional)
- small bunch of fresh coriander, chopped (optional)
Method
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Put the onion and carrots into a large saucepan with the stock, and bring to a boil.
Information:This recipe works well with more or less any root veg – so instead of carrots, try butternut squash, swede, sweet potato or parsnip.
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Reduce the heat and simmer, partially covered, for 20 to 25 minutes, or until the vegetables are tender.
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Blend the soup to a purée using a handheld stick blender – or transfer to a food processor or blender and whizz until smooth. Add most of the soft cheese and blend again until it is thoroughly mixed in.
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Reheat gently, then serve, garnished with the remaining cheese, a little black pepper and some scattered coriander (if using). Enjoy with a slice of wholemeal bread.
Information:Soup is the perfect meal for batch cooking and leftovers. Just cover, cool, refrigerate and eat within 3 days – or freeze for up to 2 months. Make sure you reheat it thoroughly before serving.
