This is a gentle, everyday soup that suits all seasons and all levels of confidence. It is smooth, lightly sweet from the carrots, and comforting without being heavy.
It is the sort of soup you can return to again and again. Calm to make, forgiving in timing, and reliable in flavour.
Recipe Information
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Equipment: Large saucepan, wooden spoon, blender or stick blender
Ingredients
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1 tablespoon vegetable oil or butter
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1 medium onion, peeled and finely chopped
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1 clove garlic, peeled and finely chopped
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600 g carrots, peeled and sliced
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1 medium potato, peeled and diced
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900 ml vegetable stock
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Salt, to taste
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Black pepper, to taste
Step-by-Step Method
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Warm the oil or butter in a large saucepan over a gentle heat. Add the onion and cook slowly for 5 minutes until soft and translucent. Do not let it brown.
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Add the garlic and stir for 30 seconds, just until fragrant.
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Tip in the carrots and potato, stirring well so everything is lightly coated. Cook for 2 minutes to bring the vegetables together.
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Pour in the vegetable stock. Bring to a gentle simmer, then cover and cook for 20 to 25 minutes, until the carrots are completely tender when pierced with a knife.
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Remove from the heat. Blend the soup until smooth, either directly in the pan with a stick blender or in batches using a jug blender.
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Return the soup to the pan. Season gradually with salt and black pepper, tasting as you go. Warm gently before serving.
Practical Tips
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If the soup feels too thick after blending, add a little hot water or extra stock until it reaches a consistency you enjoy.
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Keep the heat gentle throughout. Slow cooking brings out the natural sweetness of the carrots.
Serving Suggestions
Serve hot with buttered bread, toast, or a simple cheese sandwich. A swirl of cream or yoghurt on top is optional but comforting.
Storage and Reheating
Allow the soup to cool completely before storing. Keep refrigerated in a sealed container for up to 3 days. Reheat gently on the hob, stirring occasionally. This soup also freezes well for up to 3 months.
