Ingredients
2 tbsp olive oil
2 brown onions
diced
500g baby carrots
scrubbed and chopped
1 tbsp vegetable stock powder
1 diced tomatoes
(400g)
2 cups water
2 tbsp light soy sauce
or to taste
crusty bread
to serve
Allergy Advice
Contains Gluten
Contains Soy
Equipment
- 1 medium saucepan
- 1 blender
- 1 stick blender
Instructions
- 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.
Notes
Tip
Add the soy sauce a splash at a time, stirring and tasting after each addition until just right for your taste.
Variation
If you’re using regular-sized carrots, you can add a pinch of sugar with the stock powder to increase the sweetness.
Variation
This dish could easily be called pumpkin soup if that’s all a fussy eater in the family will eat…
