Delicious soups for winter: Carrot soup

Posted on January 20, 2016 by Lisa Hammerton

Carrot SoupIt's that time of year where many people pledge to eat healthier to recover from the Christmas season.  Soup can be incredibly easy (and cheap) to make, so before you head towards the cans or readymade tub, why not try making it yourself? 

Today we're sharing another of our favourite recipes - Carrot Soup.  This batch should make around 4 servings. If you like to make enough to last the week, and a little bit more stock and more vegetables.


  • 500g carrots
  • 1 large leek
  • 1 sweet potato
  • 1L of vegetable/ chicken stock
  • Olive oil/ small knob of butter
  • 1 clove of garlic
  • Salt and pepper to taste


  • Large, sharp knife
  • Sturdy vegetable peeler
  • Large saucepan
  • Hand  blender


First of all, prepare the vegetables. Remove the outer layer of the leek and wash to get rid of any dirt. Then cut the leek lengthways and slice. Peel the carrots and sweet potato then cut into equal slices. It's important that the vegetables are near on the same size as this will help them to cook at the same speed.

Next, add the butter to the pan and sauté the leeks. Then add the garlic, we prefer to use a jar which is already chopped (a teaspoon is enough). Add the carrots and sweet potato and give it a good stir. Meanwhile, boil the kettle to make the stock (we use a cube), pour into the saucepan and simmer for about 20 minutes.

When the vegetables feel soft, the soup is done. Season with black pepper and blend until smooth. You can add a drop of cream if you like it creamier or more stock if it's too thick.

Serve with crusty bread and enjoy.