Carrot Soup


A warming, easy made and quick carrot soup, what a perfect dish for a busy cold day!

Recipe Categories: 
Recipe Method: 


  1. Melt the butter in a large pan and fry the carrots and leeks (or onions) for 5 -10 minutes.
  2. Add the stock and seasoning and simmer for another 15 - 20 minutes.
  3. Puree the soup in a blender and return to the pan. 
  4. Stir in the milk and fresh cream; adjust seasoning and heat, but do not boil.
  5. Pour into a hot soup tureen and sprinkle with parsley.
Recipe Tips: 
Alternatively, cook vegetables for a further 10 minutes then beat with a wooden spoon. This gives a soup with more texture.
Recipe Main Image: 
carrot soup
Recipe Ingredients title 1: 
Recipe Ingredients 1: 
50 g (2 oz) English butter.
550 g (12 oz) carrots, peeled and diced or grated.
2 leeks or onions, cleaned and sliced.
450 ml (3/4 pint) chicken stock.
Salt and freshly ground pepper.
150 ml (1/4 pint) milk.
90 ml (6 tablespoon) fresh single cream.
Fresh parsley for garnish.
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