Carrot soup recipe

[RachelCarew]

I’ve got a huge bag of carrots that I need to cook. I’m not a fan of carrot soup but willing to be proven wrong/hate waste.

Can anyone share a non boring, not too spicy recipe for carrot soup please. I’ve got all the ingredients that the millions of recipes I’ve googled might call for, red lentils, soffrito, coconut milk, ginger, cupboard full of herbs and spices. No leeks or parsnips though.

I use the bbc recipe for carrot and coriander soup.

it’s one of my favourite soups and it’s so easy to make!

https://www.bbc.co.uk/food/recipes/carrotandcorianderso_1919

Thanks 🙏, hadn’t seen that one. I’ve got coriander in the freezer. Not sure why I have an aversion, but I do, hopefully DC will eat it.

If doing carrot/coriander soup, make sure you only add the fresh coriander right at the end, otherwise the flavour seems to cook out. My 1st attempt was tasteless due to adding it too early!

You could also just roast or steam carrots.https://lovehilltop.com/blogs/recipes/honey-caraway-carrots

I often make them into mash (with or without potato or other root veg) and use as mash or on top of cottage pie

I often use the one above. If you want something a bit different (that uses fewer carrots though) you could try this one https://realfood.tesco.com/recipes/nanas-magic-soup.html

I don’t really have a recipe as such, but when I make a carrot soup I make sure it has other veg in it to mitigate the carrotyness! So I use plenty of onion, celery, butternut squash or sweet potato as well as the carrots. I also like to add in a tin of cannellini beans after I have blitzed the soup. Chopped coriander on the top to serve.

One thing I have also started adding to my soups as a garnish (after eating it in a restaurant) is what they called a hazelnut crumb, which turns out to be fresh breadcrumbs and chopped hazelnuts fried in butter until crunchy. Delicious, works with walnuts too.

Instead of soup I would really recommend Afghan Carrot Stew. I don't like carrots that much but I like them done this way.

I usually swap the split peas for red lentils as they cook more quickly.

If you don't have a scotch bonnet then a normal chilli is fine. And if not that then a pinch of chilli flakes. You get background warmth without the burn of spice all in your face!

The book suggests serving it with a kachumba salad on the side. It works with naan or rice.

twofatvegetarians.wordpress.com/2014/01/26/recipe-afghan-carrot-hotpot/

You can cut, blanch and freeze carrots to add to meals. You can grate and freeze ready for cake or muffins.

Thanks everyone, it needs to be soup to give it a chance, DCs can take it in a soup flask for lunch.

I literally have no room in the freezer, I’m going to have to sacrifice the ice cubes when Ocado arrive tonight. 😅. I’ve turned my garage freezer off as I overbuy and batch cook/fill it and then get thoroughly fed up with eating it. I’m down to three drawers instead.

Of course I could just bin them (£1) but it goes against my principles, tight to the end.

www.deliaonline.com/recipes/collections/easy-entertaining/carrot-and-coriander-soup

Old-fashioned classic - Potage Bonne Femme:

Carrot, potato and leek (or onion soup). NO coriander.

This sort of thing, though I've never added sugar. You can adjust proportions of veg to taste; I'd add more carrots.
http://www.larecettedujour.org/2007/02/potage_bonne_femme.php

Here is a very flexible recipe:
https://www.bbcgoodfood.com/recipes/versatile-veg-soup

This is really nice and the lentils make it not too carroty www.bbcgoodfood.com/recipes/spiced-carrot-lentil-soup

Sorry - forgot to add this: lots of carrot soup recipes from a reliable source:
https://www.bbcgoodfood.com/recipes/collection/carrot-soup-recipes

Sorry again - did not mean to cross-post with @Chemenger from the BBC site!

You dont need to bin them, they keep well but also as well as soup, make carrot cakes, someone posted a brazilian carrot cake on anther thread and it looks amazing, I havent done it yet, later in the year probably

Carrot on its own isn't great. I added a large cubed potato to mine to help the consistency. I also small cubed the carrots. Chopped onion is essential and I did a stock cube and Italian mixed herbs and a small squirt of garlic puree.

I then pureed 2/3 of the mixture then added the other 1/3 in chunks for a nice less sloppy texture.

Topped it with pumkin seeds.

https://www.bbcgoodfood.com/recipes/carrot-cheddar-soup-toast-soldiers