Carrot Soup


  • 1 onion (chopped)
  • 1 crushed clove of garlic
  • 500g of chopped carrots
  • 1 1/2 pints of vegetable stock
  • Black pepper to taste

Chop an onion and saute in butter or olive oil with a crushed clove of garlic until soft. Add about 500g of chopped carrots and cook for a few minutes.  Add 1 1/2 pints of vegetable stock, bring to the boil and simmer until the carrots are tender (about 15 – 20 mins). Remove from heat and season with pepper. Liquidise in a blender or food processor. Serve into bowls and swirl in some cream or yogurt and/or sprinkle with fresh chopped coriander.   Serve with fresh crusty bread.


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