Batch carrot soup

Prep: 20 mins
Cook: 30 mins
Batch carrot soup
Any soup made at home will have lower salt and sugar yet retain far more nutrients than a store bought version.
 

2 onion, chopped

2 tbsp olive oil

2 garlic (clove), crushed

1kg carrots, washed and chopped, not peeled

2ltr vegetable stock

1 potato, peeled and cubed

2 tsp black pepper

8 tbsp cream (optional)

Coriander (optional), chopped

Chop the onions and fry them in a large pan in the olive oil with the crushed cloves garlic until soft.

Add the carrots and cook for a few minutes, stirring.

Add the vegetable stock, the potato and bring to the boil.

Simmer for 15-20 minutes until the carrots and potato are tender.

Remove from heat and season with pepper.

Liquidise in a blender or food processor.

Serve into bowls and swirl in some cream or yoghurt and sprinkle with fresh chopped coriander or freeze for a later time in individual containers once cooled.

Serve with fresh crusty bread.

Serves
8

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables, Stock/Broth

Recipe Type
Soups, Healthy, Batch Cooking

Special Info
Vegetarian

Level of Difficulty
Easy

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