Whole Carrot Soup
Serves:
4
Difficulty:
Easy
Ready in:
45 minutes
- 4-5 carrots, with roots and tops, cleaned, flesh and roots peeled, roughly chopped
- 2 tbsp lemon juice
- 50ml + 25ml olive or rapeseed oil
- 1 onion, diced
- 2-3 large potatoes, cleaned and skin kept on
- 900ml vegetable stock
- pinch salt and freshly ground black pepper, to season
- Prepare all ingredients as described in ingredients list.
- In a blender, puree the green carrot tops (also known as 'Fronds'), lemon juice, 50ml of the olive or rapeseed oil and a pinch of salt and pepper. Remove from the blender and set aside.
- Sauté the onion in a medium-sized saucepan over a medium heat in the remaining 25ml of oil until soft and translucent (about 3-5 minutes). Add the carrot roots (roughly chopped), potatoes and stock and bring to the boil.
- Lower the heat and simmer for 20-25 minutes until tender. Take off the heat and puree the soup mixture in a blender. Season to taste.
- To serve, ladle the soup into bowls and drizzle a swirl of the green carrot top mixture in the middle. Serve immediately.
A great way to use the whole of a carrot, adding an injection of colour to this bright soup.
