Broken carrot soup
Summary
Servings:
6
Prep time:
10 minutes
Cooking time:
40 minutes
Description
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.
Ingredients
- 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
Instructions
- Heat 2 tbsp of olive oil in a large saucepan.
- Add the onion and sweat on a low heat for about 5 mins till translucent.
- Add the carrots and potatoes, mix and sweat with the lid on for a further 15-20 mins.
- Add the stock and the corriander, season with salt and pepper
- Bring to the boil, reduce the heat and simmer for 20 mins till the veg are soft.
- 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.
- Check seasoning and adjust if desired. Serve immediately.