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Recipe

Carrot Soup

These hearty and healthy soups combine practicality with great taste.

May 06, 2013 5:00am
  • 1 hr cooking
  • Serves 5
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Ingredients

  • 2 potatoes, peeled and chopped into cubes
  • 3 cup light vegetable stock
  • 2 tablespoon butter
  • 1 small leek, chopped
  • 6 large carrots, finely chopped
  • 1 1/2 tablespoon fresh ginger, grated
  • 2 teaspoon fresh thyme, chopped
  • pinch of nutmeg
  • salt and pepper to taste
  • 1 stalk celery, chopped
  • 1 cup water
  • 2 1/2 cup milk
  • 1 tablespoon yoghurt and chopped chives or parsley, to garnish

Method

  • 1
    Boil the potato in vegetable stock until tender, about 15 minutes. Drain, save the stock and set the potato aside. Melt the butter in a soup pot on medium heat.
  • 2
    Add the leek, half the carrots, ginger, thyme and nutmeg. Season. Sauté for 5 minutes, stirring with a wooden spoon. Add the celery, the remaining carrots, the cooked potato and the saved vegetable stock. Add 1 cup of water and stir.
  • 3
    Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
  • 4
    In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and smooth. Return the blended soup to the soup pot, and stir. Alternatively, use hand-held blender to mix the soup in the pot. Add milk.
  • 5
    Ladle into bowls and add a swirl of yoghurt and a sprinkle of chives or parsley to garnish.

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