Saturday, 14 November 2015

Waste not, want not: carrot soup

Because I've been working full time on supply cover and haven't had time or energy to cook from scratch, I've ended up with a fridge drawer of going off veg.  Not good.

I had a bag of carrots.  Quite a big bag too.  Every carrot was going manky with black bits over.  Uh-oh, bin ahoy, thought I but I checked one to see.  Underneath the mank there was perfectly good carrot.  I peeled and cut out bits, rinsed very well and ended up with about three quarters of carrot that was perfectly usable.

Most has now been blanched and open frozen with Christmas roasted veg in mind.  The rest made soup, just like the broccoli soup from the other day - more or less the same ingredients, just different main veg, very different flavour.  Really delicious, in fact, and I'm not a fan of fancy carrot soups

Ingredients to make two or three servings depending on how hungry you are.  It made three for me.
All ingredients are flexible in quantity.  I find if I add enough water to cover however much veg I use in the saucepan, it makes a soup that can be thickened with a bit of instant mash perfectly
1 smallish onion, peeled and roughly chopped
A sploosh of oil
a squish of garlic puree
a grating of nutmeg (nutmeg improves just about every soup)
A grating of black pepper (not too much)
A medium pinch of garam masala
Some chopped carrots
A chicken stock pot
Boiling water
Instant mash

Thermo way
Put the oil and onion in the bowl and saute on 100, speed 2 for 5 mins
Add the garlic, nutmeg, carrot, garam masala, stock pot, pepper and enough water to cover (it came to just over the 1 litre mark)
Cook on 100, speed 2 for 15 mins by which time the carrots should be soft.
Zizz on 10 for 1 min until it is lovely and smooth.
Add one and a half  heaped tbsp instant mash and briefly pulse.  Taste, re-season if needed.  I added a pinch of salt.
Serve piping hot with some crusty bread and maybe a dollop of creme fraiche or yogurt on the top.

The hob way
Soften the onion in a little oil.  Add the garlic, nutmeg, garam masala, carrots, pepper, stock pot and boiling water to total around 1 litre altogether.
Bring to a boil, covered, and simmer until the carrots are soft.
Zizz in a blender or with a stick blender until smooth.
Add one and a half  heaped tbsp instant mash and mix in well.  Taste and adjust seasoning if required.
Serve piping hot with some crusty bread and maybe a dollop of creme fraiche or yogurt on the top.


  1. Joy I love your quantities I understand dollops and sploshes it is exactly how I cook!!!!

  2. < grin > It's the best way!
    J x

  3. Don't you mean Rotting Carrot soup? Sounds delicious. :D

  4. lol - I doubt anyone would want to make it if I called it that and, as it does make a delicious lunch, I think I will decline!!
    J x

  5. Teasing aside, I do applaud you encouraging less waste. I was brought up not to waste food and if there was a little half-slice of bread on the table my mum would say 'ahh, look at that little piece of bread all on its own and nobody wants it' and I would eat it. Unfortunately, that attitude is not good in the battle of the bulge.

  6. No, and I always say if you didn't want it and ate it, you have wasted it just as much as if you binned it. Bread, I fear, is always going to be something that gets wasted if one buys bigger amounts. I now make very little loaves and there's definitely been less waste since I started.
    My Dad slices and freezes his loaves and that works brilliantly. Zero waste there! If I hasd a freezer in the kitchen I'd do the same.
    J x

  7. I find that my manky veg soups are often the tastiest!!