This is the recipe for the soup we served at the last Sutton Soup event. It is a wonderfully simple soup, made all the better if you use good quality ingredients. Please do try to use organic carrots and an interesting honey here – you will be rewarded!
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1.5 litres veg stock (I like Kallo)
- 1.2kg carrots, chopped
- 2 tbsp honey
Heat the oil in a large pan and fry the onion and garlic in it for five minutes. Add the stock and carrots and bring to the boil. Cover and simmer for 40 minutes, until the carrots are really tender.
Turn off the heat and let the soup sit with the lid on for five minutes or so, then add the honey and stir in to dissolve. Season with salt and pepper and then blend till smooth with a hand blender. Serve with a hearty bread like the focaccia pictured here, or wedges of cheese on toast. Delicious!
This soup is perfect for the warmer months – the lovely light flavour of dill and the sweetness of carrots give it a definite flavour lift. It’s yummy!
- 50g butter
- 1 onion, chopped
- 4 large garlic cloves, chopped
- 4 sticks celery, chopped
- 6 carrots, chopped
- 2 medium potatoes, diced
- 1.5 litres vegetable stock (I like Kallo)
- 1 supermarket pack dill, large stalks removed, chopped
- salt and pepper
Melt the butter in a large soup pan and sweat the onion, garlic and celery for 5 minutes. Then add the carrots and potatoes and sweat for a further 5 minutes.
Pour in the stock and bring to the boil. Reduce the heat and simmer for about half an hour until the vegetables are tender.
Stir in the chopped dill and some salt and pepper and then blend the soup with a hand blender. That’s it! Simple and very, very good.