Carrot Soup


Hi lovelies, so today i’m sharing with you my recipe for this delicious carrot soup that is just perfect for the cold winter weather and the festive season. Now, let me tell you; this is not an ordinary carrot soup! I mean… I can’t even begin to explain… So I won’t. Haha! I’m just going to leave you with the recipe, try it and let me know what you think.

Here’s the recipe:

Ingredients:

  • 1tbsp olive oil
  • 1kg carrots (chopped in halves)
  • 2 white potatoes (chopped in halves)
  • 1 sweet potato (Chopped in halves)
  • 1 leafstalk of celery
  • 5 sprigs of fresh thyme
  • 1 large onion
  • 1L vegetable stock
  • 500ml hot water
  • Salt & pepper

White sauce:

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup milk

Instructions:

For the White Sauce:

  • Melt the butter in a saucepan over medium heat, then mix in the flour.
  • Stir and cooking until the mixture is bubbly, then remove from heat.
  • Stir in the milk, then put the saucepan over medium heat, continue stirring and boil for 2 minutes.

For the soup:

  • Add olive oil, onion and celery to a deep sauce pan and cook over medium heat for 5 minutes.
  • pour in the stock with the potatoes and thyme, then simmer for another 10 minutes.
  • Add the carrots, then simmer for an extra 20 minutes or until both potatoes and carrots are tender.
  • Sieve half of the liquid into second saucepan, refill the first saucepan with the water.
  • Remove both saucepans from heat.
  • Using a hand blender, puree the mixture in the first saucepan until smooth.
  • Mix 1/4 of the white sauce into the first saucepan and mix the remaining into the second saucepan.
  • Season both mixtures with salt and pepper to taste.
  • Serve hot.

Notes:

  1. The first mixture should be orange in color, whilst the second mixture will be white.
  2. To serve, pour the first mixture into a soup bowl/plate, then pour the second mixture in the middle.
  3. Best served with croutons and Parmesan cheese.

Enjoy!

With love x

Immaculate

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