Spring Carrot Soup

It’s spring in England and recently the weather has been generous: hot, balmy sunny days for the past two weeks!! Too good to last, this week the weather has reverted to the familiar cold and wet days, grey skies and dull light. My plans to make a Moroccan salad with plump golden raisins seem a little incongruous with our current weather.

But carrots are versatile and delicious whatever you make, so I am making soup, it’s what one needs on cold Spring days. Along with wooly socks, a cosy armchair for snuggling purposes and blazing fire to warm your cockles!

Serves: Two Prep and Cook time: 1 hour

To make this very quick and simple soup, you will need:

500g of carrots, young and fresh, topped, tailed and diced 1 medium onion, sliced 1 small potato diced 600ml of vegetable stock or water 2 cloves of garlic, crushed 1 small red chilli diced (optional: some like it hot) 1 tsp of porcini mushroom powder (Optional however it adds an extra depth of flavour) 1 tsp of dried tarragon Black pepper and onion salt to taste. A splodge of olive oil A smidge of tomato paste

1. In a large saucepan gently fry the onion, garlic, chilli (if using) and carrots in the olive oil. After a minute or so, add the potatoes and stir whilst pouring in the stock. Add the tomato paste, and mushroom powder (if using), herbs and seasoning. Bring to a gentle boil and then leave to simmer until the vegetables are tender. 2. Blitz in a blender until smooth. Serve in mugs, with warm toast. Dream of warmer days to come.

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