Carrot soup

This technique works for any smooth root vegetable soup, also for the pumpkin and squash family. If you want to use a mixture of vegetables that is fine too. For me the key is the base of onions and garlic, this gives the soup it’s guts and body. You can use a vegetable or chicken stock instead of the water, the flavour is then stronger overall, but if you use water, you get a clearer taste of the carrots. It’s also lovely with a bit of cream.

Ingredients for 4

1kg carrots, peeled and thinly sliced

2 medium onions, peeled and finely sliced

4 cloves of garlic, peeled and sliced

45g unsalted butter or 3 tbsp oil

1.2 litres water or stock

Salt and freshly ground black pepper

Method

1. Get a large saucepan. Add the sliced carrots, the onions, garlic, butter or and 1tsp salt. Add 4 tbsp of water too so that the vegetables don’t stick to the pan. Put the lid on.
2. Sweat over a medium heat, stirring frequently, for 10-12 minutes without letting the vegetables start to brown. If you want a bit of a caramelised flavour you can turn the heat up once the vegetable are soft and fry them until they become gently golden.
3. Pour over the water and bring to the boil. Boil fairly rapidly for 15 minutes or until the vegetables are totally soft. Puree in a blender, pour back into the pot. If the soup is too thick, add a little hot water or stock. Heat through and season to taste with salt and freshly ground black pepper.