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2:00 pm
Expert
Wed 23-Sep-09
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I was lucky enough to be given (free!!) a 2kilo bag of carrots on tuesday. I love carrots and soup and have a few recipes already but thought I'd see what other ideas people may have.
(Soup recipes only here please - I'll post again in the main section for other recipes.)
Already do carrot and coriander, a spicy carrot and lentil soup and have been suggested to try carrot and orange - any other good recipes out there? 
5:33 pm
Supreme Being
Wed 30-Dec-09
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Hello Ruth,
Today for lunch we enjoyed carrot, onion and tomato soup with chicken jellied stock, topped with grated cheese. Together with my home-made wholemeal bread.
The vegetables were very gently softened, then stock added, brought to the boil, cooked for 10 minutes or so, and then stick-whizzed. Easy-Peasy. And delicious.
10:21 pm
Sat 12-Aug-06
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That sounds top-notch, britesprite. I am surprised that you found time to cook as well as concoct those marvellous entries for the Late Arrivals compy on the blog (loved them all, especially Shep Herds-Pye).
It would be great if you could jot down the proportions next time you make that soup and post them on here. I could try it, but it could be a flop without some guidelines.
Thanks! 
Never knowingly underfed
10:40 pm
Supreme Being
Wed 30-Dec-09
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Hi guys,
Two very large onions, doesn't have to be chopped small, but chopped for easier cooking.
4 large carrots, peeled and chopped, or grated even - again size not important as they must be cooked till soft anyway
I had a box of Sainsburys creamed tomatoes (500gms) in the store cupboard which I used
Plus about a litre of chicken or turkey stock - made by simmering the bones etc from the roast chicken/turkey.
Very gently cook onions in about a tablespoonful+ of olive oil for about 15 minutes without colouring. Add half a teaspoon of sugar, and cook for another few minutes then add the carrots and stock. Cook until the carrots are soft, then add the creamed tomatoes. Bring to the boil.
Then stick-whizz. Add a swirl of cream or yogurt and sprinkle some parsley.
Enjoy!
Beta-carotene is good for us especially at this time of year, and this soup gives a good dose of it!
10:41 pm
Supreme Being
Wed 30-Dec-09
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Oh, forgot - didn't have cream today - I had grated cheese, but really the topping is what you fancy!
10:13 am
Expert
Wed 23-Sep-09
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This sounds good, thank you. Mine will be with veggie stock though as I'm not a meat eater.
I really must replace my stick blender which gave up a while ago. Mind you as I'll probably do a fair size batch it's not so bad to get the fp oput. Thanks again Brightsprite!
5:54 pm
Supreme Being
Wed 30-Dec-09
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oh oh - another one, Ruth - how about parsnip and carrot soup - very seasonal (you've probably run out of carrots by now !) Serves 4
1 medium onion, chopped
350gms parsnips, peeled and diced
350gms carrots, peeled and diced
568ml (1 pint) vegetable stock
3 tbspns peanut butter
568ml (1 pint) fresh milk
Place vegetables, peanut butter and stock into large saucepan
Bring to boil, cover and simmer for 15 minutes
Stick whizz, then add milk and heat gently
Serve with a swirl of yogurt and parsley
11:00 pm
Sat 12-Aug-06
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Great stuff, Brightsprite.
We love soup for lunch and, now that Fiona has more time on her hands, I will point her to your recipes. I know she will thank me 
Never knowingly underfed
11:08 am
Councillor
Tue 22-Sep-09
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Steam parsnips and carrots, mash roughly with butter, pepper a bit of cream. Food of the gods...
Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/
4:14 pm
Supreme Being
Wed 30-Dec-09
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mmmm ..... Kate, I have both of these ingredients ....... guess what I shall be making today, then?
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