Have now made this soup - I made a few tweaks to it (see below - in bold) BUT it was great, almost a sweet & sour soup. I must add it looks nothing like the picture below - because of the tomato in it, it is much darker.

 

super simple carrot soup

carrot soup

serves 3-4
If you can’t get your hands on baby carrots, regular carrots will be fine. You need about 450g or 1lb carrots.

If you prefer a creamy accompaniment to your pumpkin soup, you’ll probably enjoy a little splodge of sour cream or pouring cream in this soup but to be honest it’s lovely without. I like mine with some crusty sourdough slathered in butter.

The soy sauce might seem a little odd here but it really works to bring more than just saltiness to balance out the sweet carrots.

2 brown onions, diced
1 bunch baby carrots, scrubbed, trimmed & chopped or up to 500gr normal carrots
1 x 400g (14oz) tin tomatoes
pinch dried chilli flakes, optional
2-3 Tablespoons soy sauce

2 medium potatoes, peeled and diced

1 - 1 1/2 extra cups of water

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1 teaspoon sugar or to your taste - add at the end

2 tablespoons sour cream- add at the end and to your taste.....enjoy!!!!!


Heat 4T olive oil in a large saucepan and cook onion over a medium heat until soft and just starting to brown. Add carrots, tomato, chilli and potatoes along with 3 cups water and the tspn of sugar and bring to the boil.

Simmer until vegies are tender, approx 20 minutes.

Process until smooth with a stick blender or food processor. This is the time to add the extra water and the sour cream - the amount is really up to you and your taste.

Add 2T soy and taste. Season with salt, pepper and extra soy if needed.