A tasty and easy recipe, and perfect if you're on a tight budget. This lightly-spiced carrot soup is ready in 50 minutes.
The main thing:
Other stuff:
Made by Véronique
Published at 2015-04-03, this recipe is for 6 people and takes 50 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 29-11-2023
View the original recipe via:
https://ohmydish.com/recipe/carrot-soup
Start by washing the celery stalks, carrots and pepper. Prepare 2.5 litres of chicken stock. Use a vegetable peeler to peel the carrots, then cut them into thin slices.
You can slice the carrots with a chef's knife or a mandolin. Repeat the above step for the celery stalks, and dice the 2 onions.
Thinly slice the garlic cloves and finely dice the green pepper.
Heat a large saucepan and add some olive oil. Add the diced onions along with the garlic. Sauté for 2-3 minutes, then add the sliced carrots.
Stir, and add the celery and green pepper once the carrots have softened. Sauté for 3 minutes. Pour 2.5 litres of chicken stock into the pan and add 2 bay leaves.
Optionally, add a sliced red chilli. Let the soup simmer for 30 minutes, then remove the bay leaves. Enjoy your homemade carrot soup!