Hello and thanks for popping by. Autumn is most definitely here and with it the very changeable weather. While one minute there are blue skies and warming sunshine only to vanish, in a flash of lightening, to deep grey clouds, swirling winds and cold, drenching rain. In fact, autumnal weather has all the consistency of a teenager’s mood swings! Yet, one thing that is guareented to brighten the dreariest day is this vibrant orange, Carrot Soup by my very talented and beautiful friend Liz.
Liz and I ‘met’ over on Twitter. Because we are both newbies to the blogging and Tweeting world, I guess we found a kindred spirit in each other. While Liz no longer blogs on her site Teta Lizza, she can be found on Instagram as @teta_lizza. Rather than blogging on her site, she now shares plant based recipes on her Instagram account.
I will be forever thankful to Liz for allowing me to create and post this Carrot Soup. While the subtle hint of ginger gently warms you through as you consume this delicious soup. Also the beautiful sweetness of the carrots contrasts with the sharp, salty, Stilton, crumbled into the middle. Alternatively, 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. And it’s important to mention 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 – I use Filippo Berio
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
Making The Soup
- First of all, 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.
- Sauté 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 the freshly grated ginger to the saucepan.
- Finally pour the water over the vegetables.
- 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.
- As soon as the soup has finished cooking move the pan off of the heat.
- Purée the soup using a hand blender. Alternatively, cool the soup and purée in a blender.
Finally serve the Carrot Soup ladled into warmed bowls and garnished with some crumbled Stilton Cheese (unless you are making the soup for vegans) and thick slices of homemade bread.
This Carrot Soup warms you right through. Also it is perfect for lunch after a long walk, admiring the changing colours of the season and kicking through the fallen leaves.
If you have enjoyed this recipe for Carrot Soup you may also like these:
I am such a fan of soup. While it can be a quick, warming, light lunch, it can also serve as a substantial meal. Adding tasty, rustic, homemade bread such as my Crunchy Seeded Bread and also some tasty cheese, turns this simple bowl into a heart warming feast. And it’s easy to double up on ingredients if you are feeding a crowd.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.