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Creamy carrot soup

Two bowls of creamy carrot soup with garlicky seeded croutons

Creamy carrot soup

Name: Creamy carrot soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1½ tbsp oil; 1 onion sliced; 1 celery stick sliced; 3 garlic cloves 2 crushed and 1 left whole; 1 kg carrots thinly 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 cream plus extra to serve (optional)

Esther Clark

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.7 out of 5.16 ratingsRate

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Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make

Vegetarian

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Alternatives

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Showing items 1 to 3 of 3

Healthy tomato soup

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Beef goulash soup

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Sourdough

A star rating of 3.7 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

1½ tbsp oil
1 onion

sliced
1 celery stick

sliced
3 garlic cloves

2 crushed and 1 left whole
1 kg carrots

thinly 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 cream

plus extra to serve (optional)

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Nutrition: Per serving

kcal417
fat15g
saturates5g
carbs53g
sugars19g
fibre10g

high
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.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 4.7 out of 5.16 ratings

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