We have an ongoing soup war in our house. Mr Grumpy and The Princess like chunks in their soup, and refer to soups without bits as “pappy”. I prefer my soup silky smooth, with a large dollop of sour cream and a slab of soda bread on the side. Most of the time I bend to their preference, mainly as there is less moaning from The Princess when I do. Sometimes though, I am in the mood to torture them both, and that is when something like this carrot soup appears for dinner.
Soup is so easy to make, and requires nothing more than a chunk of bread to become a complete meal. It is also extremely nourishing, particularly if made with bone stock. In the winter months, soup is an ideal meal for a busy household. Most soups can be readily made in advance and rewarmed just prior to serving. They can also be easily reheated and served as individual portions. And as most soups freeze well, they are perfect for emergency meals.
Despite The Princess’s dislike of soup, it makes an appearance on our table every week through winter. Although when I initially scheduled it into my menu plan on her swimming night I was told ” You can’t do that! I don’t want to swim in liquid, then come home and eat liquid!” Her outcry worked … that week.
Whilst I do love to torture my family, I usually make the smoother soups for my lunch during the week. This carrot soup is an old family standby. I always have carrots in the fridge and onions in the store-cupboard. It is quick to pull together and freezes well, so I generally package it in individual serves to reheat through the week. Best of all, I get to eat it alone without the moaning.
Creamy Carrot Soup
Feel free to add as much cayenne pepper as you like, particularly if you like it a bit spicier.
- 60 g (1/4 cup) butter
- 1 large onion sliced
- 4 large carrots (approx. 1kg) sliced
- 1 L (4 cups) chicken stock
- 1/4 teaspoon cayenne pepper
- 180 ml (3/4 cup whipping cream
- 1 teaspoon salt
- ground black pepper
Place a large pot over a medium heat and melt the butter.
Stir the onion into the butter, and saute for 3 minutes or until the onions have softened and have started to brown.
Add the sliced carrots, chicken stock, cayenne pepper and salt to the pot.
Bring the contents of the pot to a boil, then reduce the heat to a simmer.
Simmer the soup for 15 minutes, or until the carrots have softened.
Puree the soup. I use a hand held stick blender placed directly in the soup pot to complete this step (see Note 1). Blend the soup until it is uniformly smooth, and no pieces of carrot or onion are visible in the soup.
Stir in the cream and gently reheat the soup. Do not allow the liquid to boil at this point as this will cause the soup to split (see Note 2).
Season the soup with a little black pepper, and additional salt if required.
Serve piping hot with crusty bread.
- If you do not own a hand held stick blender, carefully transfer the soup to a food processor or blender and, following the manufacturer's instructions for hot liquids, process until smooth. Return the blended soup to the soup pot and continue with the recipe.
- If the soup boils once the cream is added, it may split and separate. You can try to bring the soup back together by giving it a quick zap with a hand held blender, or you can eat it as is. The soup will still taste fine, it just won't be as pretty.