A simple yet luxurious carrot soup recipe topped with fresh chives that takes just 10 minutes to prepare. Go on, let your hob do all the work tonight…
2tbsp olive oil
600g carrots, chopped or grated
2 onions, chopped
2 stalks of celery, chopped
1 1/2l chicken stock
100ml whipping cream
Chives, snipped, to serve
Heat the olive oil in a large saucepan over a medium heat. Add the carrots, onions and celery, and fry for about 5 minutes. Add the stock, bring to the boil and simmer gently Remove the soup from the heat and leave to cool slightly before blending until smooth.
Whip the cream until it forms soft peaks. Ladle the hot soup into teacups and spoon 1 tbsp whipped cream on each. As the soup heats the cream, it will smooth out on the top. Sprinkle with snipped chives and celery salt. Serves 4
The soup can be made up to 2 days in advance. Serve topped with freshly whipped cream.