I didn’t think I would still be making soup in July. My love for summer salads means that as soon as winter loosens its grip my hand blender usually hibernates for a few months. But rather than state the obvious, I will just say that bowls of heart-warming soup have entirely outnumbered how many salads I have enjoyed this year.
This soup really is the definition of easy. There’s no pot watching – you can rely on your oven to let you know when it’s ready and then you just need to add a few finishing touches.
Carrot, garlic and thyme soup
- 1 kg of carrots, chopped
- 5 cloves of garlic
- 1 tbsp of dried thyme
- Olive oil
- 1.7 litres of vegetable stock
- Salt and pepper to taste
- Heat the oven to 200°C and add the carrots to a roasting tin with a glug of olive oil and the garlic cloves, still in their skins. Season, add the thyme and roast in the oven for 40 minutes.
- Squeeze the garlic from their skins and alongside the carrots, add to a pan with 1.7 litres of vegetable stock and blend. Season with salt and pepper, and add a little more stock if you feel the soup is too thick.
See, I told you this soup was easy. Now it’s your turn!0 likes