Broken carrot soup


Prep time: 
10 minutes
Cooking time: 
40 minutes


This week's staff lunch uses a pile of broken carrots, some potatoes with harvesting cut marks and a large squashed onion. It has a really comforting smell and flavour, and fills you up and keeps you warm on a cold, miserable day.


  • 2 tbsp of olive oil
  • 1 large onion, chopped
  • 750 g carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • bunch of coriander
  • salt & pepper
  • 1 ltr veg stock or water


  1. Heat 2 tbsp of olive oil in a large saucepan.
  2. Add the onion and sweat on a low heat for about 5 mins till translucent.
  3. Add the carrots and potatoes, mix and sweat with the lid on for a further 15-20 mins. 
  4. Add the stock and the corriander, season with salt and pepper
  5. Bring to the boil, reduce the heat and simmer for 20 mins till the veg are soft.
  6. Puree using an immersion blender, or carefully transfer the liquid to a regular blender. If it becomes to thick, add more stock or milk to loosen it.
  7. Check seasoning and adjust if desired. Serve immediately.


Try adding oat milk for creaminess without affecting the flavour.

Photo Credit: Jonny Hughes @jonny2love
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