Carrot soup!

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The cold weather is on it’s way and nothing else can warm the cockles more than a homemade soup. Served with Gruyere toasts or a crusty roll a soup can be a meal in itself, meaty, veggie, hearty, chunky or smooth I hope to make one soup a week, I will endeavor to keep them very different and hopefully I can inspire you to create you own fabulous winter soups too!

Lets start with a very versatile vegetable, the simple carrot….

What you will need……..

1 large pot with lid

1 stick blender

8 medium sized carrots, cleaned, peeled if necessary, chopped roughly

3 small potatoes, peeled and chopped roughly

1 litre shop bought vegetable stock ( unless of course you wish to make your own)

1 medium onion chopped

3 cloves of garlic peeled

2 tsp dried ginger

¼ tsp smoked paprika

1 tsp dried sage

salt & pepper

250ml thickened cream

What to do…….

Over a medium heat drizzle a small amount of oil in the large pot, add onion and garlic and  stir fry for a few minutes, add carrot and potato and stir fry for a few more minutes. At this stage add in the vegetable stock, ginger, paprika, sage, salt and pepper. Bring to the boil and cook until carrots and potatoes are soft, then very carefully while hot, use stick blender until there are no visible lumps. At this stage I like to taste and adjust seasoning if necessary, now add 150 – 200 ml of the thickened cream and stir through, coconut milk can be used instead of cream, if so replace sage with coriander for an Asian touch. Using large bowls serve soup with a dollop of cream and a sprig of fresh sage or parsley along with your favorite bread or cheesy toast…..enjoy!


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