Carrot soup recipe

  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 283 calories / serving
  • Freezable
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
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. 

  • Ingredients

  • 1kg (2lb 4oz) carrots
  • 2 onions
  • 1tbsp sugar
  • 1tbsp ground cumin
  • 300ml (10½fl oz) pouring (whipping) cream
  • a few celery leaves
  • salt
  • pepper
  • Energy 1175kj 283kcal 14%
  • Fat 21g 30%
  • Saturates 13g 64%
  • Sugars 17g 19%
  • Salt 0.3g 5%

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

Convert

You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.