1 onion, peeled, sliced and chopped
600g carrots, peeled and sliced
1.2l vegetable stock (made with stock cubes)
Salt and pepper
Andrew: Simple and sweet.
Dawn: Sounds like someone I know! Twinkle in my eye!
- Put the onion in a medium size saucepan on a medium heat and cook for about 5-10 minutes or until the onion has softened in texture and started to become transparent-looking.
Dawn: Remember to add a generous splash of cold water before cooking the onion as an alternative to using fat.
- Add the sliced carrots and vegetable stock to the saucepan. Bring the ingredients to the boil and when there, turn down the heat to enable the ingredients to simmer gently until cooked. This should take about 15-20 minutes.
Andrew: You can test to see if the carrots are cooked by piercing one or two with a fork. If the fork goes in and the carrots are soft, they are cooked. If not, allow the carrots to cook a few more minutes longer.
Dawn: It’s worth noting that the smaller the sliced carrots are, the quicker they will cook so saving on fuel costs as well as speeding up the cooking process, too.
Andrew: Excellent point, Dawn.
- When the carrots are cooked, blend to a thick consistency with an electric hand blender or food processor (whichever you have).
- Season with salt and pepper to personal preference.
Dawn: And there we have it – another simple soup for a filling meal!