Cream of Carrot Soup

  • 6 - 8 large carrots
  • 1 small potato
  • 1 onion
  • vegetable stock
  • knob of butter
  • ½ pint milk
  • small carton of cream
  • Peel and chop all of the vegetables.
  • Melt a little butter in a large pan.
  • Gently fry the onions and carrots until slightly softer.
  • Add the potato and continue to fry for about a minute.
  • Add the vegetable stock.
  • If there is not enough water to cover the vegetables, add more water.
  • Boil until all the vegetables are soft.
  • Sieve or liquidize the soup to make a smooth thick liquid.
  • Return to the pan and reheat until boiling.
  • Add the milk and cream.
  • Heat gently until almost boiling but do not allow the soup to boil.
  • Add pepper and salt. Serve with bread.


Yum soup for comforting weather. Happy 2 follow u


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