Carrot Soup

Learn to cook Video below

Preparation: 10 mins

Cooking: 45 mins

Serves 4

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  • 1 Small (60g) Onion
  • ½ Tablespoon (5g) Vegetable Oil
  • 1 Large (200g) Potato
  • 3 Large (420g) Carrots
  • 2 (14g) Reduced Salt Vegetable Stock Cube
  • 2 Pints (1,200ml) Water
  • 2 Tablespoons (30ml) Semi Skimmed Milk
  • 1 Pinch Ground Black Pepper


  1. Peel and chop the onions and potatoes and wash and chop the carrots.
  2. Heat oil in a large pan then add onions and fry until golden.
  3. Dissolve stock cubes in boiling water then add to the pan along with carrots and potato.
  4. Bring to the boil, then lower heat and simmer for 30- 35 minutes until vegetables are soft.
  5. Allow the soup to cool a little and then mash or put through a blender or sieve.
  6. Add the milk and black pepper to taste then reheat ready to serve. Don't allow the soup to boil as the milk may curdle.

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