Baby carrot soup

Serves:

Ingredients

• 2 tbsp olive oil
• 2 brown onions, diced
• 500g baby carrots, scrubbed and chopped
• 1 tbsp vegetable stock powder
• 1 tin (400g) diced tomatoes
• 2 cups water
• 2 tbsp light soy sauce, or to taste
• crusty bread, to serve

Method

In a medium saucepan, heat the oil over medium-low heat and gently cook the onions for 3-4 minutes, or until translucent.

Add the carrots and cook for a further 4 minutes.

Add the stock powder, tomato and water and bring to the boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes.

In a blender or using a stick blender, process the soup until smooth.

Add the soy sauce a little at a time to taste.

Serve with crusty bread.

Find related soup recipes

• Chicken noodle soup
• Curried lentil soup
• Thai pumpkin soup recipe
• Katie’s chicken soup recipe
• Bacon, potato and cheese soup
• Pumpkin soup

Serving Suggestions

Note

• If you’re using regular-sized carrots, you can add a pinch of sugar with the stock powder to increase the sweetness.
• Add the soy sauce a splash at a time, stirring and tasting after each addition until just right for your taste.
• This dish could easily be called pumpkin soup if that’s all a fussy eater in the family will eat…
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.