This is such a simple recipe, and great when you fancy something warming and nourishing. Makes a lovely lunch with a homemade bread roll, or as a starter.
5-6 organic carrots, peeled and sliced
1 large organic onion, peeled and diced
750ml vegetable stock
1 Tbsp olive oil
1 Tbsp dried parsley
1 Tbsp Henderson's Relish (or Vegan Worcestershire sauce)
1/2 tsp paprika
1/2 tsp cayenne pepper
salt and pepper to taste
Prepare the vegetables and make up the stock.
In a large saucepan heat the olive oil and sauté the onion until soft.
Then add the carrots to the saucepan.
Next add the stock to the pan.
Bring to the boil and then add the herbs, spices, sauce and seasonings. Stir thoroughly, cover and simmer for 20-30 minutes.
Take the soup off the heat. Using a hand blender, blend until smooth. At this point, if the soup is too thick for your liking add boiling water until at a consistency you prefer.
This soup keeps in the fridge for 72 hours and can be frozen. I make double portions and freeze the rest so I always have a homemade soup on hand.
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Big Vegan Love,