Carrot Soup
found in Starters - Soup
 | Vegetarian |  | Nut Free |  | Gluten Free |
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Prep: 20 minutes
Cook: 20 minutes
Difficulty:
Easy
A wonderfully smooth and colourful soup, full of flavour and goodness. Just add crusty bread.
Ingredients
- 1 red onion, chopped
- 1 tbsp sunflower oil
- 25g butter
- 675g carrots, peeled, thickly sliced
- 1 potato, sliced
- 1 bay leaf
- 800ml vegetable stock
- 3 tbsp parsley
Directions
1
Cook the onion in the oil in a large pan until soft. Add the butter, carrots and potato, and stir. Cut a piece of greaseproof paper the size of the pan and lay it on top of the veg. Cover the pan with a lid and cook gently for 10 minutes.
2
Remove the paper. Add the bay leaf and stock. Heat until simmering, cover the pan and simmer gently for 20 minutes or until the vegetables are tender.
3
Remove the bay leaf. Puree the soup with half the parsley. Taste and adjust the seasoning if liked.
4
Serve sprinkled with the rest of the parsley.
