Carrot Soup

Servings 4 people


  • 4 Carrots
  • 4 Potatoes
  • 2 Sticks of Celery
  • 1 Onion


  • Gently fry the onion and celery in a saucepan. Add the rest of the vegetables and seasoning.
  • Pour in water enough to cover the vegetables and bring to a boil. Then add a stock cube and continue to cook over a medium low heat
  • Once the vegetables are tender take them of the heat and bled them using a stick blender or potato masher till the mixture is smooth. Serve hot with crusty bread.
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