Carrot soup recipe

  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 283 calories / serving
  • Freezable
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Carrot soup HERO

Peel the carrots, slice them into rounds, peel and slice the onions. Cook these with the sugar and cumin in a saucepan with twice their volume of water for 30 minutes. Purée the mixture, add the cream and cook for a further 15 minutes, then add the roughly sliced celery leaves, season.

365 Good Reasons to Sit Down and Eat by Stephanie Reynaud, published by Murdoch Books. Recipes for every day of the year in Stephane Reynaud's quirky culinary almanac. Order the book online.

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  • Ingredients

  • 1kg (2lb 4oz) carrots
  • 2 onions
  • 1tbsp sugar
  • 1tbsp ground cumin
  • 300ml (10½fl oz) pouring (whipping) cream
  • a few celery leaves
  • salt
  • pepper
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  • Energy 1176kj 283kcal 14%
  • Fat 21g 30%
  • Saturates 12.8g 64%
  • Sugars 17.3g 19%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 18.8g Protein 2.4g Fibre 6g

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