The dark and cold autumn evenings are perfect for a hearty soup – kind of a hug in a bowl. Serving it with fresh bread, lathered with butter makes it a winning combination. I like my soups smooth but you can keep it chunky in case you prefer it that way. Also, I am using mostly vegetable stock (simply because I make my own stock mix in a jar and it is convenient) but you can also use chicken stock (I wouldn’t use beef stock as it would be simply too strong for the sweet carrots).
Warming Carrot Soup (serves 4-6)
1 tbsp olive oil, 1 large onion (chopped), 675g carrots (sliced), 1 tsp each of ground cumin, coriander and chilli powder, 900ml hot vegetable stock, salt & pepper to taste
Heat the oil in a large saucepan, add the onion and carrots and cook gently – stirring frequently – for a few minutes until the onions become translucent (you don’t want them to brown). Add the spices and, still stirring, cook for a few more moments until the aroma of the spices is released. Stir in the stock, bring to the boil, reduce the heat so that the soup simmers and cover with a lid. Cook for about 45 mins until the carrots are tender (time depends on the size of your sliced carrots – so keep checking). When done, leave to cool for a bit, then pour into a blender or food processor and blitz until smooth. Return to the cleaned saucepan, heat again and season to taste. Serve hot with a slice or two of tasty bread.
Bon Apetit x
