Easy Carrot Soup

This soup is a dream to make, needing just 4 simple ingredients. Serve with a slice wholemeal bread for a tasty lunch.

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Step 1

Put the onion and carrots into a large saucepan with the stock, and bring to a boil.

Step 2

This recipe works well with more or less any root veg – so instead of carrots, try butternut squash, swede, sweet potato or parsnip.

Step 3

Reduce the heat and simmer, partially covered, for 20 to 25 minutes, or until the vegetables are tender.

Step 4

Blend the soup to a purée using a handheld stick blender – or transfer to a food processor or blender and whizz until smooth. Add most of the soft cheese and blend again until it is thoroughly mixed in.

Step 5

Reheat gently, then serve, garnished with the remaining cheese, a little black pepper and some scattered coriander (if using). Enjoy with a slice of wholemeal bread.

Step 6

Soup is the perfect meal for batch cooking and leftovers. Just cover, cool, refrigerate and eat within 3 days – or freeze for up to 2 months. Make sure you reheat it thoroughly before serving.

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