Servings
Font
Back
0 from 24 votes

Carrot and Parsley Soup

Carrot and Parsley Soup has delicious garlicky back notes and a subtle creaminess from the butter and milk in it.

Prep Time
7 mins
Cook Time
7 mins
Servings: 4 people
Course: Appetizer , Lunch
Cuisine: British

Ingredients

  • 30 g / 1oz unsalted butter
  • 1 tbsp vegetable oil
  • 600 g / 1lb 6oz carrots roughly chopped
  • 2 celery stalks chopped
  • 1 large onion diced
  • 65 g 1 large bunch curled or flat leaf parsley head cut in three, stalks discarded
  • 3 garlic cloves crushed
  • 900 ml / 1 ½ pints vegetable stock (made with 2 quality stock cubes)
  • 200 ml / 7fl oz milk

Instructions

    Cup of Yum
  1. In a large pan melt the butter and oil. Add the chopped onion, celery and garlic and sweat for about 8 minutes under a lid on a lowish heat. Stir occasionally until softened.
  2. Increase the heat, add the carrots and stir constantly for about 2 minutes.
  3. Add the vegetable stock, bring to the boil, then lower heat and simmer with a lid on for about 10 minutes or until the carrots are tender.
  4. Add the parsley and simmer for another minute until wilted.
  5. Pour in the milk and blend until smooth with a hand blender (or cool a little and pop into a liquidiser).
  6. Reheat and season if wished (we didn’t find it necessary).
  7. Serve with a garnish or garlic croutons and parsley if wished and plenty of crusty bread for dipping.

Notes

  • I highly recommend doubling this recipe as it’s so delicious, you’ll be wanting more the next day!
  • Do read the post as I often get questions that have been answered in the text above the recipe.