I had a bag of carrots that hadn’t been used, I tend to buy carrots every week for making pasta sauce but this week I hadn’t made any, so I thought I’d try making carrot soup.
I like to find the easiest way to do anything because time is something I’m often short of (unlike carrots).
I googled a few recipes to get ideas and then I set about working with what I had.
- A bag of carrots (peeled and sliced, the cheapest ones are perfectly good, they are going to be blended anyway)
- 2 medium potatoes (peeled and diced)
- 1 brown onion (peeled and sliced)
- 2 garlic cloves (peeled and sliced)
- A chunk of frozen chopped ginger
- A handful of red lentils
- 1 and a half pints of water
- A vegetable stock pot
- Black pepper
- If I’d had coriander, which I thought I did, I’d have used that too.
It made four good portions of soup, which I poured into tubs, two for the fridge and two for the freezer, and was absolutely delicious with a nice smooth but thick consistency.
It’s particularly good for dunking bread.