Creamy carrot soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1½ tbsp oil
- 1 onionsliced
- 1 celery sticksliced
- 3 garlic cloves2 crushed and 1 left whole
- 1 kg carrotsthinly sliced
- 1.5 litre hot veg or chicken stock
- ½ small bunch of thyme
- 2 thick slices sourdough
- 1 tbsp mixed seeds
- 1 tbsp chopped parsley
- 1½ tbsp double creamplus extra to serve (optional)
Nutrition: Per serving
- kcal417
- fat15g
- saturates5g
- carbs53g
- sugars19g
- fibre10ghigh
- protein11g
- salt1.73g
Method
step 1
Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
step 2
Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
step 3
Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
