Carrot & Onion Soup

Whether you are serving a hungry crowd or simply using a glut of vegetables this is a quick, simple soup to prepare.


For variation add chopped coriander or finely chopped orange zest, either to the whole quantity or alternatively divide into portions, flavour then freeze. Use a hand blender for convenience, but this works equally as well with a blender.


Recipe provided by Fiona at

Rating 5
  • Serves 6
  • Cooking Time 30 mins
  • Preparation Time 5 mins


  • Olive Oil for Frying
  • 1kg of Carrots, Peeled and Roughly Chopped
  • 1kg of Onion, Roughly Chopped
  • 1 Litre of Tasty Stock
  • Cracked Black Pepper (optional)
  • 3 Litres (Additional) Stock
Carrot & Onion Soup


1. Heat the oil in a large lidded saucepan. Add the onion and cook over a low heat until soft but not coloured. Add the carrots and continue to cook for a further 10 minutes, stirring from time to time.

2. Pour in the 1 litre of stock, bring to the boil then reduce the heat to a simmer, cover and cook for about 20 minutes or until the vegetables are tender. Season with a good pinch of black pepper to taste.

3. Cool slightly then blend to smooth, leaving soup in the same pan and using a hand blender. Pour in the additional stock, mixing well.

Re-heat and serve or chill until required, or portion and freeze.

Recipe provided by Fiona

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