Winter is a perfect time for soup – most of the ingredients are found in the pantry and fridge and the cooking process is usually pretty straight forward. I found this simple recipe a few years ago in an old Red Cross cookbook from the 1980’s, I tweaked it and came up with this great recipe that makes a big pot of soup that can be shared and enjoyed accompanied by some fresh crusty bread.

Add your own twist to this recipe by substituting in some sweet potato or adding a cup of cream before serving and garnishing with a sprinkle of nutmeg.

INGREDIENTS
1 medium onion

1kg carrots – sliced thinly

4 tablespoons butter

1 litre vegetable stock

Juice of one orange

Sour cream to serve

METHOD

Slice carrots and onions thinly (it’s recommended to do this in a food processor for speed and consistency) and place in a large pot with the butter. Cook on a medium heat without browning for 8 minutes or until the onions are translucent. Add stock and bring to the boil, simmer until the carrots are soft. Cool and puree the soup until smooth. Return to heat and add orange juice and salt and pepper to taste.  Serve with sour cream and swirl through.

Serves 6-8

 

Share your favourite winter soup recipes in the comments below.

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