I make carrot soup a lot but it’s always just carrots, onions, potatoes, seasoning and stock and is all ready in about half hour. I never measure anything and just throw in however many carrots that come to hand and I have to say it always tastes good enough! So to go to all the extra faff that this recipe suggests better mean it’s a good soup…
Not terribly hard to make this, just a bit of chopping first..
Then after a few minutes softening I added the stock and a bouquet garni of sorts..
An hour does seem like a long time for this to simmer and after then everything is very soft..
Once blended at this stage I thought that would’ve been enough, it was a nice enough consistency and did taste pretty good!
So the flour and milk did seem a tad unnecessary but once its all been added it does make a thicker, creamier looking soup..
I would expect a cream soup to have so much more cream in it that just a few spoonfuls, again doesn’t seem necessary.
I actually made this last night and my husband and daughter confirmed its a good soup.
I had it for lunch today and can second that! It is good and is worth all the extra effort! I really enjoyed it and think I’ll be throwing a few more things into my bog standard carrot soup from now on although I maybe won’t be quite so specific as one stick of celery, half an onion etc…
Would I make this again? Yes, great soup