This easy to make carrot soup is healthy, cream-free and full of delicious fresh flavours. It became a Saturday lunch for us as we found the most gorgeous organic carrots at the morning market and the weather is rainy and dark so a soup sounds like the perfect choice! The soup has a sweet garlic taste to it with a hint of rosemary in the background. The consistency is somewhat light but still has that degree of comfort to the texture.
The key is to use good quality carrots that are packed with sweet flavour. Sometimes carrots can taste awfully bland which will do no justice to the soup. This soup is very healthy and takes under 20 minutes to complete. If I was serving this at a dinner party, I would add a dollop of cream and a bit of butter to give it that well-rounded creamy texture. However, I wanted to keep it simple and fresh this time, a Saturday lunch treat! To make a vegan version, just leave out the parmesan from the mix. I blended all the ingredients in a blender, which doubled the ease, then heated the liquid and voilá… the carrot soup was ready!
Mix in a blender until smooth: carrots, garlic, onion, rosemary, vegetable stock. Place in a saucepan and let it come to a boil. Add a handful of parmesan, ground black pepper and a pinch of salt. Turn down the heat and let it simmer gently for about 15 minutes before serving. Garnish with ground fresh black pepper and oregano.