Recipe courtesy of Nigel Slater
Print
A Soup the Color of Marigolds (Carrot Soup)
Total:
40 min
Active:
10 min
Level:
Easy
Total:
40 min
Active:
10 min
Level:
Easy

Directions

It was a simple soup, ten minutes' hands-on work and barely half an hour on the stove. An onion, coarsely chopped, softened in a little olive oil in a deep and heavy pan. An equal amount of carrots and yellow tomatoes (I used 1 pound [450g] of each to make enough for four), chopped and stirred into the soft, translucent onion. About 4 cups (a liter) of water (I could have used stock), and some salt, pepper, and a couple of bay leaves. It simmered for half an hour, then I pureed it to a thick, pulpy broth in the blender. We ended up with four big bowls of coarse-textured soup, as bright and cheerful as a pitcher of June flowers, a few chives stirred in at the table. As we licked our spoons, someone mentioned it would have been good to have it chilled. But by that time it was too late to try.

Photograph by Jonathan Lovekin

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Chickpea Soup

Recipe courtesy of David Rocco

Lentil Soup

Recipe courtesy of Alton Brown

Aztec Soup

Recipe courtesy of Nadia G

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Sauerkraut Soup with Sausage

Lagman Soup

Recipe courtesy of Nargis Cafe

Roasted Butternut Squash Soup with Chili Ginger

Recipe courtesy of Lorraine Pascale

Black Bean Soup

Recipe courtesy of Food Network

On TV

Trending Videos

So Much Pretty Food Here