Easy Carrot Soup
(for 2-4 people)
4 large carrots
1 large red onion
2 cloves garlic
1 medium potato
Marigold vegetable bouillon (or other vegetable stock)
Finely chop garlic cloves and red onion. Add a little olive oil to large pan on a medium heat then add the garlic and onion. Sweat for a few minutes. In the meantime chop the carrots and the potato into small chunks. I usually only top and tail the carrots and certainly don't bother to peel the potato.
When they're chopped add them to the pan, stir for a couple of minutes whilst boiling the kettle. Make up 1.5 litres of vegetable bouillon and add to the pan. Add dried parsley and thyme and ground black pepper and a healthy dash of Worcestershire Sauce. Turn down the heat to low and leave to simmer with the lid partly covering the pan for a good hour or until carrots and potato are soft. Remove from the heat and blend thoroughly. Can be eaten right away or can be reheated and is also great for freezing.