Carrot soup, fast and cheap…

What can you do when all you have in the fridge you have just a bag of carrots and a few onions and potatoes? I wasn’t in the mood to go shopping so I decided to make a good carrot soup. Baking the carrots first, gives the soup a different depth and a different sweetness.


  • 1 kg of carrots
  • 1 onion
  • 2 potatoes
  • 1 tablespoon thyme
  • 1 tablespoon dill
  • 1 tablespoon rosemary
  • olive oil
  • 1,5 l vegetable stock
  • 100 ml cream
  • salt and pepper

Pre-heat the oven to 180 ℃. Wash the carrots in lots of water. I use a scrubbing glove to take away all the dirt. Cut the carrots in smaller pieces, cover with olive oil and all the herbs (here I use dried herbs) and bake the carrots in the oven for about 20 minutes. Peel and slice the onion and sauté it in a pot. Peel the potatoes and cut those in small pieces and add to the pot together with the baked carrots and 1,5 l of vegetable stock (I normally use cubes as indicated on the package). Let it boil for about 15 minutes. Take the pot away from the heat and blend it into a nice puree. If using a blender, put it back into the pot, add the cream (optional) and let it simmer on low heat for a few minutes. Serve it with croutons.

I found this information together with this interesting picture on Wikipedia: carrots are rich in dietary fibre, β-carotene, antioxidants and minerals.


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