Winter is here and it’s most definitely time for soup. This is my mum’s recipe for carrot and tomato soup and a favourite of mine growing up.
I remembered it a year or so ago and started making it again. It is delicious, creamy, comforting and takes no time at all to make.
On boxing day, I made it with the leftover roasted carrots (never thought to do that before!) They usually get thrown into the traditional bubble and squeak. I have to say as much as I love the latter this was a bit more soothing on the stomach after a day of non stop eating.
Time – 1 hour
Serves – approximately 6 servings
Utensils – Casserole pot or saucepan with a lid, knife, blender.
1 large onion – roughly chopped
400g carrots – peeled and roughly chopped
1 sweet red pepper (optional) – roughly chopped
1 stick celery – roughly chopped
1 can plum or chopped tomatoes
100ml olive oil
2 tsp salt
1 tbsp red wine or apple cider vinegar
1 level tsp smoked paprika
1 litre of water
Add the oil to your pot place on a low heat. Add the onion to the pot, combining with the oil and let it simmer gently, stirring occasionally for 5 minutes until translucent.
Add the celery to the pot and let them cook together for a few more minutes.
Add the carrots, the sweet pepper if using, paprika and salt to the pot and combine well, stirring for a few more minutes.
Increase the heat to medium and add the vinegar and tomatoes. Stir through the tomatoes, cooking them down by mashing with a wooden spoon for 5 minutes making sure the tomatoes do no catch. If they do add a splash of water.
Add the water to the pan, bring to the boil and then turn down to a low simmer. Put the lid on the pan and cook for approximately 30 minutes.
Check the carrots are very soft and then blend the soup. Taste for salt.
Serve with plenty of black pepper, a nice wintery salad (mine as pictured is orange, beetroot and mint) and plenty of good bread! A dollop of creme fraiche or sour cream on top of the soup is optional but recommended.