The first time I heard ‘carrot soup’, I thought the very idea was weird. But then it was suggested by a trusted German friend, so I gingerly went along with her idea. The result was marvelous, and I have been a fan ever since. This is a heavy soup, so paired up with a few bread sticks or toasted slices of bread, it can easily be a filling dinner.

Serves 2
Time taken: 25 min

Ingredients

3 carrots, sliced
1 medium potato, chopped
1 small onion, chopped
3-4 cloves of garlic
1 tbsp olive oil
1 tsp dried rosemary leaves
1 cup vegetable or chicken stock (I often use water mixed with half a cube of maggi chicken stock)
1 tbsp finely chopped chives or spring onions
2 tbsp cream
Salt, pepper

Method

• Heat the oil and add onions and garlic.
• When slightly caramelised, add the carrots and potatoes.
• Bring the stock to a boil separately, and pour it in, when the vegetables are half done. Add the rosemary.
• Boil until vegetables are done, cool and blend until smooth.
• Pour the soup back into the pan, bring to a boil and season with salt and pepper. Add more water to bring it to the desired consistency.
• Serve hot, garnished with cream and chives