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)
Ingredients
Ingredients
1 onion, chopped
2 cloves garlic, chopped
1 tbsp sunflower oil
450g carrots, chopped
1 tsp mixed herbs
850ml stock
salt & pepper
Directions
Directions
- Fry the onion and garlic until transparent.
- Add the carrots, mixed herbs and stock.
- Bring to the boil and simmer for about 15mins until the carrots are soft.
- Liquidise until smooth.
- 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 :)