While I was baking a batch of peanut butter cookies over the weekend, my hubby decided to make this healthy carrot soup for dinner. We had such a fun time in the kitchen: me whisking away and eating half the cookie dough, and my hubby slicing and dicing while listening to some old school REM and Radiohead. That’s the kind of Saturday afternoon I wish for every week. Just the two of us talking and joking and preparing some delicious food.
This soup is chock full of carrots, potatoes and celery – flavours that work very well together. With the texture being on the creamy side, this soup is comfort in a bowl. The crème fraîche adds a touch of richness and serving it with with a slice of honey and oats bread makes it a delightful lunch or dinner on a cold day.
1 onion, diced
2 sticks of celery, diced
4 leeks, sliced
3 potatoes, cubed
5 carrots, sliced
1 liter vegetable or chicken stock
Salt and pepper
1. Fry the onion in a splash of olive oil. Once the onion turns translucent, add the celery and leeks and fry for another 5 minutes or so.
2. Add the potatoes, carrots and stock. When the stock starts to boil, turn down the heat and simmer for about an hour.
3. Whiz the soup up in a blender and pour back into your pot. Add salt and pepper to taste and simmer for another hour.
4. Serve hot with a spoonful of crème fraîche and black pepper and some crusty bread.