A tasty carrot soup and one of my favourites that was handed down from my mother. It is something she made in large quantities for the freezer. I have halved the quantities, deciphered her instructions (she used to make it in the Aga) and converted the ingredients to metric.
1800g carrots, peeled and sliced
450g onions, peeled and sliced
60g butter
splash of olive oil
1200ml vegetable or chicken stock
75ml of white wine
Salt and pepper
1 tsp of dried thyme
NB. If you want to freeze this, make a concentrated stock - 2 stock pots or cubes to half the amount of water. Once defrosted, add the other half of the water and heat through. You can also mix the water with orange juice to taste.
Melt the butter with the olive oil in a large saucepan. Add the onions and cook on a low heat with the lid on, for about 10 minutes. (Keeping them covered stops them catching on the bottom of the pan).
Splash in the white wine to deglaze the pan and allow to reduce slightly. Then add the chopped carrots, stock and thyme. Cook until carrots are soft and allow to cool slightly before blending in the pan with a stick blender. You could also purée this in a food processor. Check seasoning and adjust as necessary. To serve, ladle into bowls and top with chopped coriander or a teaspoon of crème fraîche and serve with croûtons or my golden cornbread.
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