Joining in with Karen’s “Souper Douper Linking Party” today.
I made a pot of this fabulous carrot soup yesterday as we were expecting guests for lunch, and it was cold and wet outside. It is adapted from my Crank’s recipe book, and I have been making it for years!
- 1lb carrots chopped
- 1 medium onion chopped
- 1 medium potato chopped
- 2 pints stock
- splash of oil
- 2 tsp fresh chopped thyme
- 1 tsp marmite **
- 1 tbsp orange juice
- salt and pepper
- Saute onion briefly in the oil in a large saucepan
- Add all other ingredients
- Bring to boil, stirring
- Simmer for 30 minutes [covered]
- Cool a little, and then liquidise in blender
- Reheat gently in pan to serve.
[**not sure if friends across the pond can get this. Do you have and sort of yeast extract over there? or perhaps Bovril? I know that Antipodean friends can use Vegemite.]
Made to the quantities given above, you get a wonderfully rich, thick soup – more of a chowder than a broth. You can stretch it a little further by adding more stock, milk or water. Rich – but very economical. It works out cheaper than the ‘basics’ vegetable soups from the supermarkets – but tastes better than the ‘finest’ range!
I served it with Aldi’s Part-baked Tuscan loaf – 99p - which we all agreed had a fabulous taste and texture. A bit of a treat…but then we did have company!
Looking forward to picking up other good soup recipes from Karen and co.