Best Carrot Soup Ever- Simple Recipe

carrot soup

‘What the heck was she thinking?!’- I can almost hear you saying. Sharing the warm soup recipe in August sounds rather crazy indeed but hey, here in the UK the weather doesn’t really spoil us so it never hurts to be prepared for a cold, rainy day, huh? And if carrot soup sounds completely bland and boring to you, I’ll happily accept the challenge to change it. I mean, I didn’t use to like it either until my friend came over and cooked it for us. It turned out to be the best soup I’ve ever had!!! Seriously, it’s so flippin’ delicious that the only fair approach is to spread the word and let you, my lovely bunch, enjoy it, too! Give it a go and leave me a comment, I’d love to know what you think. Carrot soup, here we come!

To serve 5 you need:

  • 3 tbsp vegetable oil
  • 2 bay leaves
  • 1.5 kg carrot (peeled and chopped)
  • 2 big onions (chopped)
  • 5 cm fresh ginger (grated)
  • 1/2 lemon (juice+ peel)
  • 2 L vegetable stock
  • 1/2 chilli pepper (chopped)
  • bunch fresh coriander/chives (chopped)
  • 250 g mascarpone
  • curry powder 1 tbsp

Heat the oil in a large saucepan over medium heat. Add onions, bay leaves, ginger, chilli pepper, lemon peel and curry powder and sauté until the onions soften. Stir in carrots and cook for 5 minutes. Pour in vegetable stock and simmer for 20 minutes. Add lemon juice and blend until smooth. Serve with fresh coriander or chives and mascarpone cheese. Eat before it’s gone!