One of my favourite and certainly one of the easiest soups that I make is Carrot soup. Sounds boring? Not at all. It is packed full of flavour but is very easy to make and only really uses store cupboard ingredients. You can increase the quantities and freeze it in batches. I often serve it with some grated parmesan on top and some freshly baked soda bread.
Easy Carrot Soup
(for 2-4 people)
4 large carrots
1 large red onion
2 cloves garlic
1 medium potato
Marigold vegetable bouillon (or other vegetable stock)
Finely chop garlic cloves and red onion. Add a little olive oil to large pan on a medium heat then add the garlic and onion. Sweat for a few minutes. In the meantime chop the carrots and the potato into small chunks. I usually only top and tail the carrots and certainly don’t bother to peel the potato.
When they’re chopped add them to the pan, stir for a couple of minutes whilst boiling the kettle. Make up 1.5 litres of vegetable bouillon and add to the pan. Add dried parsley and thyme and ground black pepper and a healthy dash of Worcestershire Sauce. Turn down the heat to low and leave to simmer with the lid partly covering the pan for a good hour or until carrots and potato are soft. Remove from the heat and blend thoroughly. Can be eaten right away or can be reheated and is also great for freezing.