Today I will mostly be cooking Carrot Soup

Posted on 27. Jan, 2008 by Tracey in My Veg Plot

One of my New Years resolutions was to learn how to cook with the vegetables I grow. I am a complete novice at cooking and usually I would just cut and steam them with a meat or fish dish, very nice but not very creative.

So today I harvested some carrots (Autumn King 2 variety) and decided to put my plan into action to make soup. I had already bought the 1 litre soup n sauce bags (heavy gauge, zip seal and gussetted so they stand up on their own) from Lakeland.

Easy Carrot Soup

Serves 1 – Heres what you need:

How to make Carrot Soup

2 medium carrots or 1 large carrot (sliced),
10 fluid oz of chicken or vegetable stock,
1 fluid oz semi skimmed milk,
A little bit of olive oil for frying the carrots,
1 x Hand blender (bought mine from Asda at bargin £4),
1 x saucepan.

Instructions:

Heat the oil in the saucepan and add the sliced carrots, sweat them for 2 – 3 minutes,
Add the stock and simmer for 5 minutes.
Add the milk and season well,
Use the hand blender to blend down the carrots into a smooth soup, make sure the blender remains in the liquid otherwise it will splash and take care with the hot stock.
Pour into the soup n sauce bag and refridgerate or freeze.
Serve with grated parmesan cheese and and crusty roll.
This soup can be the basis for adding leeks, onion, or herbs with the carrots.

It should look something like this: delicious!