Cream of Carrot & Chive Soup

A light soup which is ideally served as a starter or accompanied by fresh bread for lunch. As a flavour boost, use the cooking juices from a roast chicken, though a good quality stock cube is an acceptable alternative.


The quantities are as a guide only, make as much as you care and freeze for a later date.


Recipe provided by Fiona at

Rating 5
  • Serves 4
  • Cooking Time 30 mins
  • Preparation Time 10 mins


  • 1- 2tbs of Olive Oil
  • 1 Onion, Roughly Chopped
  • 6 or 7 Large Carrots, Peeled, Trimmed and Roughly Chopped
  • 2 Sticks Celery, Cleaned and Roughly Chopped
  • About 1 Litre of Chicken (or Vegetable) Stock
  • About 100ml Cream
  • Handful of Snipped Chives - Fresh or Pre-Frozen
  • Black Pepper
Cream of Carrot & Chive Soup


1. Heat the olive oil in a large sauce pan along with the onions, cooking for a couple of minutes.

2. Add the carrots and celery and continue to sweat, stirring for about 5 minutes until they just begin to soften. Pour in the stock, bring to the boil, cover and reduce to a simmer until the vegetables are tender. Cool.

3. Either with a hand blender or liquidiser, whizz to smooth.

4. Return to the pan along with the cream, chives and pepper and serve piping hot in warmed bowls.

Recipe provided by Fiona

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