There are so many variations of carrot soup – creamy, spicy, curried, caramelised etc. I would say this is a creamy carrot soup which is more appealing to my kids but it wouldn’t be my favourite version. I knew that Essie had enjoyed it for her school lunch when she came home with orange splats of dried soup down her dress. A good look.
Levi wasn’t so enthralled but he is more a minestrone type of guy. Fortunately my kids will eat most soups if I give them something yummy to dunk in. So even if they are only eating what gets dunked onto their bread it is still a small serve of veggies.
This recipe has a good kilo of carrots, and as I bought a massive bag of gorgeously inexpensive organic carrots earlier this week, I was looking for ways to use them up. And it certainly is a very easy recipe to make as, unlike other soups I’ve made, everything is thrown in together and then left to simmer. No frying off the onions at all which I’m not so sure about but I followed the recipe and the end result was tasty. The only thing I changed was the quantity of sugar added. The carrots were already sweet and I don’t think they need a tablespoon of sugar. I added a teaspoon and it was more than enough. But be sure to season well with salt and a good grind of pepper.
If you have kids that are confident and sensible with a knife then this is something they could do all by themselves. They will need supervision with the slicing and pureeing the hot soup.
I’ve had 3 kids home on different days this week with a bit of sickness. Elliott is the only one home today as he is still coughing but he is on the mend and we got out into some sunshine and went for a scooter ride. One thing I never knew until I moved here is that the seasons start and finish at different times than in Australia. Spring doesn’t start on the 1st of March like I had assumed! I have to wait until the 20th March but trees have starting flowering so I know it is on the way.
(adapted from Stephane Reynaud’s ‘365 Good Reasons To Sit Down To Eat’)
1 kg carrots
1 teaspoon sugar
1 tablespoon ground cumin
sea salt and freshly ground black pepper
Peel the carrots and slice into rounds. Peel and slice the onions. Put into a large pot along with the sugar, cumin and then add twice their volume of water. Bring to the boil then turn down to a simmer, covered, for 30 minutes.
Blitz up the soup with a stick blender, add the cream and season to taste. Simmer for a further 15 minutes.