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Carrot and Spring Onion Soup
A Thick, Smooth, Warming Winter Soup
2lb carrots, roughly chopped
12 spring onions, trimmed and chopped
1 small potato, peeled and grated
4 cloves garlic, peeled and roughly chopped
2 pints vegetable stock
1 tsp. thyme
1 Tbls. olive oil

 

Heat the olive oil in a pan. Add the carrots, spring onions, garlic and thyme. Put the lid on the pan and sweat over a low heat for 10 minutes. Next add the stock, bring to the boil and them simmer for a further 5 minutes. Remove from the heat.

Put the liquid and vegetables through a liquidiser and blitz until completely smooth. Return to the pan with the potato and simmer for a further 10 minutes to allow the potato to thicken the soup. Do not allow to boil as this will give the soup a burnt flavour.

Serve with some crusty bread.

Notes:
If you only have a food processor or blender and not a liquidiser, you will need to sieve the vegetables, which will take longer. Alternatively, you won't have a smooth soup.

If serving as a starter, this recipe will serve 8!

Preparation Time: 30 minutes Serves: 4
Recipe Origin: United Kingdom
Submitted by:
LSM

United Kingdom
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