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Cream of Carrot Soup

March 29, 2013

Hopping  in the Kitchen

While I was waiting for this soup to simmer I was doing a dance called The Hop in the kitchen while dancing to a funny gospel song.  Carrots, hopping and cream.  A perfect activity and starter for Good Friday.

This recipe was taken from Vegetarian Cooking (Coombe Books, 1993).

Cream of Carrot Soup


1 large onion (chopped), 2 garlic cloves (chopped), 1 tbsp olive oil, 450g carrots (peeled and chopped), 1 tsp mixed herbs, 3 cups of stock, 140ml soured cream, salt and pepper.


1. Heat the oil in a large saucepan over a medium heat.
2. Fry the onion and garlic for 2 minutes.
3. Add the carrots, mixed herbs and stock.
4. Bring to the boil then let simmer for 30 minutes.
5. Cool a little and then liquidise.
6. Add the soured cream, season to taste and heat through before serving.


From → Soups, Starters

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