I haven’t shared too many recipes lately, so that needs remedied, especially as carrots are so easily come by and so versatile in any form of carrot soup. I have loads of soups on standby, but not always with great images due to the pandemic and timeframes workwise too.
We’ve used turmeric a lot, as my youngest son has taken a shine to it as a favourite ingredient. I’m always happy to oblige when it comes to soups, so incorporated it within this recipe for using up leftovers or just as a base soup. It’s a very simple one and perfect for cold winter days.
- 400g Carrots, chopped.
- 150g Leek, chopped.
- 200g Potatoes, chopped.
- Tablespoon Rapeseed oil.
- Teaspoon Salt.
- Teaspoon Ground Pepper.
- Tablespoon Turmeric Powder.
- 1 Chicken Stock Cube.
- 450ml Chicken Stock - I used Tesco.
- Water to maximum fill level for 1600ml soup.
- 200ml Heavy Cream (Double Cream).
- Add your rapeseed oil to the pan or the soupmaker and saute with the leek, until the leek is soft.
- Add the remaining ingredients, stirring well. The soup looks fairly unappetising at this point. Don't let it put you off. See the thumbnail image above.
- Choose your cooking setting. I chose smooth for my version, as I wanted a creamy, luxurious soup, rather than a meal in a bowl type soup.
- When fully cooked, pour in the cream slowly then stir before eating. If you plan to freeze, do so before adding dairy, as soup with cream in it does not defrost well.