The basic recipe produces a surprisingly thick and tasty soup which is easy to prepare and cook. The recipe below provides enough for one large serving. To make a larger quantity the carrot and water can be doubled up while still using one stock cube. It can be served either alone or with a slice of bread.
Everyone will love this soup for different reasons. Dieters will adore it for its low calorie content and while still being a satisfying and filling meal or snack. Students can whip themselves up something nutritious to eat quickly and easily without the need for fancy cooking skills. The ready made soup can also be kept in the fridge for 24 hours and reheated later on as a great alternative to junk food.
Carrot Soup is Gluten and Dairy-Free
Another great thing about this soup is that it is both gluten (if gluten-free stock cubes are used) and dairy-free. There is no need to add flour thickeners or cream to this recipe as is often the problem with soups for people following restricted diets.
Blending the Soup
For a thick and chunky soup the mixture only needs to be blended for a few seconds after cooking to ensure that some of the pieces of carrot remain whole. For those that prefer a smoother soup, it can be blended for longer until no bits remain whole. This method works particularly well for those catering to young children who are fussy about eating their vegetables.
Basic Carrot Soup Recipe
Serves: 1
Preparation and cooking time: 30 minutes
Ingredients:
- 3 large carrots
- 1 pint water
- 1 stock cube (chicken or vegetable)
Directions:
- Peel and dice the carrots.
- Place the water, stock cube and carrots into a large pan of water and bring to the boil.
- Reduce to a medium heat once the water has boiled for 3-4 minutes.
- Cover the pan and leave to simmer for 20 minutes or until the carrots are soft.
- Turn off the heat and blitz the carrots using a hand blender.
- Serve immediately.
Variations of Carrot Soup
Carrot and Coriander Soup:
To add more spice to the basic recipe, some fresh coriander can be added to the pan at the start of cooking.
Carrot and Orange Soup:
For a fruity twist try adding a little orange juice. It is best to slice and squeeze a fresh fruit however juice from a carton also works well.
Carrot and Butter Bean Soup:
Tinned butter beans can be drained and added along with the carrot. They work surprisingly well with carrots and provide added fibre and protein.
