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Carrot soup

Adapted from The Complete Vegetarian Cookbook, Bramley Books 1996

Serves 4-6

vegetarian, vegan, dairy free, gluten free (depending on the stock used)


1 onion, chopped
2 cloves garlic, chopped
1 tbsp sunflower oil
450g carrots, chopped
1 tsp mixed herbs
850ml stock
salt & pepper


  1. Fry the onion and garlic until transparent.
  2. Add the carrots, mixed herbs and stock.
  3. Bring to the boil and simmer for about 15mins until the carrots are soft.
  4. Liquidise until smooth.
  5. Season to taste and enjoy!

Variation: try adding 140ml soured cream with the seasoning- equally delicious!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Carrot soup in bowl