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Carrot and Parsley Soup

Finding myself with a glut of carrots and parsley I decided that the two must amalgamate in the form of a soup. Parsley is bursting with vitamins and minerals and is particularly beneficial for healthy skin and hair.

My chief taste tester (my husband) came back for another bowl full at lunch today and said it was as good as his favourite soup – praise indeed.  This is my first soup invention and I feel a whole new series will follow!

No need to chop the carrots finely as your blender will smooth things out.

5.0 from 1 reviews
Carrot and Parsley Soup
 
Prep time
Cook time
Total time
 
A delicious mix of carrots, parsley and garlic.
Author:
Recipe type: Starter
Serves: 4-6
Ingredients
  • 30g / 1oz Butter or margarine
  • 1 tbsp Light olive oil
  • 600g / 1lb 6oz Carrots, roughly chopped
  • 2 Celery stalks, chopped
  • 1 Large onion, finely diced
  • 1 Large bunch flat leaf parsley (65g approx), head cut in three
  • 3 Garlic cloves, crushed
  • 900ml / 1 ½ pt Chicken or vegetable stock
  • 200ml / 7fl oz Milk
Instructions
  1. In a large pan melt the butter and oil and soften the onion, garlic and celery for about 8 minutes on a low heat.
  2. Increase the heat and add the carrots and cook stirring constantly for about 2 minutes.
  3. Add the chicken stock, bring to the boil and simmer for about 10 minutes or until the carrots are cooked.
  4. Add the lightly chopped parsley and cook for about 1 minute until wilted.
  5. Allow to cool and blend until smooth.
  6. Put back on the heat and stir in the milk.
  7. Serve garnished with parsley or garlic croutons and plenty of crusty bread.
Notes
For a change you could substitute the parsley for coriander.

Permanent link to this article: http://www.fabfood4all.co.uk/carrot-and-parsley-soup/

20 comments

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  1. Maureen MacGregor

    Stupid question, maybe…….is it OK to include the stalks from the flat leaf parsley, or just the leaves? Thankyou!

    1. Camilla

      It probably wouldn’t do any harm but I just chop the bunch just below where the leaves start so a certain amount of stalk goes in! I think it’s just fashion, the chinese will use the whole spring onion whereas we leave the leafy top green bits.

  2. Carolyn Clapham

    I’ve just lifted all my remaining carrots before they go to seed, and the parsley needs using before it goes the same way, so this sounds like the perfect recipe. I’ll gave to get some celery first – I don’t grow that any more because the slugs got to eat more than me – but I’ll definitely give this a go and let you know what the family think of it. Keep these great recipes coming :)

    1. Camilla

      Oh I do hope you enjoy it, very jealous of your growing ability! Thank you for your kind words:-)

  3. Victoria

    Sounds really healthy!

    1. Camilla

      Ooh yes, bursting with Vitamins A and C and iron:-)

  4. @auntygeek

    I love soup – my mum makes loads her own and I must get into it. Looks delicious.

    @auntygeek (Twitter)

  5. Hafsah

    Love the sound of this soup!

    1. Camilla

      Thanks it is good and so healthy:-)

  6. Paul Wilson

    Should have plenty of carrots and parsley come spring. :)

  7. Heather Haigh

    I have a glut of parsley to use up – this looks perfect – thanks.

  8. Ursula Hunt

    Very healthy, looks good

    1. Camilla

      Thanks, and yes very healthy:-)

  9. Heather Haigh

    I made this but with coconut milk, as I am dairy intolerant, and it was really nice.

    1. Camilla

      Ooh that sounds good, must try it like that:-)

  10. Shuhan

    This is what’s for dinner tonight yum! Same thigns left in my fridge hah!

  11. Serena

    Yummy! I have some left over carrots from last weeks veg box and a huge bunch of parsley that I’m trying to find a use for. Perfect!

    1. Camilla

      Great and it’s so healthy too:-)

  12. Mich - Piece of Cake

    This looks sweet and delicious… I think the sweetness of carrots would go very nicely with parsley.

    1. Camilla

      It is indeed and like a tonic a this time of year!

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