“Nothing brings people together like good food.”
This is a recipe I have been promising to add to my blog for some time; so here it is!
I have always loved cooking for others; there is something great about spending time creating something and then watching others enjoy it. Since becoming a parent, I’ve found my audience can be a bit hit and miss, but this recipe has always been a fail safe. It is incredibly easy to make, and tastes amazing if I say so myself! It is also vegan friendly.
Here is what you need and how to make it;
1 tbsp vegetable oil
1 red onion
450g carrots (approximately 4 large carrots)
1 tsp of coriander leaf from the jar or one handful of fresh coriander
A pinch of nutmeg (the secret ingredient)
Salt and pepper for seasoning
1.2 litres of vegetable stock
- Peel and finely chop the carrots and red onion.
- Heat the vegetable oil in a large pan, add the chopped onion and cook for 3 minutes until it has softened.
- Add the carrots to the pan and cook for a further 3 minutes.
- Add the vegetable stock, nutmeg and coriander, and bring to the boil. Simmer for 15-20 minutes until the carrots have softened.
- Either hand blend, or pour into a blender and blitz until the consistency is smooth.
- Taste and add seasoning.
- Serve up and enjoy!
I usually serve this soup up with freshly baked bread. I don’t often have time to bake a fresh full loaf, so I use part baked bread rolls. These can be easily picked up in most large supermarkets; and are really easy to make. There is something very homely about breaking open a fresh steaming bread roll, and dunking it in to your soup.
I’m aiming to add at least a couple of our favourite family recipes to my blog every month, so keep an eye out for some more tasty additions!
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