NZ Woman's Weekly

Carrot Soup

  • Total time

    60 minutes
  • Servings


A creamy soup without the cream that is also a great vegetarian option.

  • 2 potatoes, peeled and chopped into cubes
  • 3 cups light vegetable stock
  • 2 tbsp butter
  • 1 small leek, chopped
  • 6 large carrots, finely chopped
  • 1½ tbsp fresh ginger, grated
  • 2 tsp fresh thyme, chopped
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 1 stalk celery, chopped
  • 1 cup water
  • 2½ cups milk
  • 1 tbsp yoghurt and chopped chives or parsley, to garnish

1. Boil the potato in vegetable stock until tender, about 15 minutes. Drain, save the stock and set the potato aside. Melt the butter in a soup pot on medium heat.
2. Add the leek, half the carrots, ginger, thyme and nutmeg. Season. Sauté for 5 minutes, stirring with a wooden spoon. Add the celery, the remaining carrots, the cooked potato and the saved vegetable stock. Add 1 cup of water and stir.
3. Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 20 minutes.
4. In a blender or a bowl, blend or mash 2 cups of the soup with the milk until thick and smooth. Return the blended soup to the soup pot, and stir. Alternatively, use hand-held blender to mix the soup in the pot. Add milk.
5. Ladle into bowls and add a swirl of yoghurt and a sprinkle of chives or parsley to garnish.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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