Hello and thanks for popping by. Since Autumn is most definitely here and with it the very changeable weather. One minute blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. Autumnal weather has all the consistency of a teenager’s mood swings!!! One thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz over at Teta Lizza’s Kitchen.
Liz and I ‘met’ over on Twitter. We were both newbies to both the blogging and Tweeting world and I guess we found a kindred spirit in each other. If you haven’t visited Liz’s Kitchen at Teta Lizza, pop over, her site is warm, welcoming and bursting with delicious recipes.
Also we live on seperate continents. Yet that hasn’t stopped us from having a giggle, realising that we are very alike in some ways and supporting each other as we both continue our journey in the ‘blogosphere’!
Forever I will be thankful to Liz for making and posting this Carrot Soup. While the subtle hint of ginger gently warms you through as you consume this delicious soup. The beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Liz uses Parsley to garnish her soup and that too would be delicious, as would a swirl of cream, dollop of creme fraiche…. the garnishing possibilities are endless. It must be said, though, that without garnish, this soup is entirely delicious on it’s own. Especially if it is accompanied by nothing more than a good, thick, slice of bread, for dunking and mopping!
Recipe : Serves four portions of Carrot Soup
1tbsp Olive Oil
1 Medium Onion diced
450g/1lb Carrots – peeled and medium diced
1 Large Potato – baking sized, peeled and medium diced
1tsp Fresh Grated Ginger
1 litre/Approx 2pints Water
1 Vegetable Stock Cube – if not making vegetarian version, a chicken stock cube is fine
Salt and Freshly Ground Pepper to season
Stilton Cheese to garnish – optional
Pour the Olive Oil into a heavy based pan, over a medium heat.
Add the diced onions and a small sprinkle (1/4tsp) of salt. Sautée the onions until soft and translucent – adding the salt will help stop them browning.
Stir the vegetables over a medium/low heat for a minute.
Add a good grinding of black pepper. I wouldn’t add any additional salt at this stage as the stock cube contains salt.
Bring the soup to a boil, then reduce the heat and allow the soup, covered with a lid, to simmer for half an hour.
Once the soup has finished cooking move the pan off of the heat.
Finally serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese and thick slices of homemade bread.
This Carrot Soup warms you right through. Perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.
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You may also like this Crunchy Seeded Bread to make and enjoy with this delicious soup.