Grandads carrot soup recipe

A few friends have asked me to share my Grandads carrot soup recipe with them but I decided to share it here instead. It’s a recipe that originates from grandad Callaghan hence the name. Often this Carrot Soup recipe is served for Christmas dinner but great all year round. More recently I make this as a quick start for dinner parties with some homemade bread rolls.

Grandads Carrot Soup - Simmering
Grandads Carrot Soup – Simmering

Grandads Carrot Soup Recipe

Serves: 4
Prep: 15 mins
Cook: 45 mins
Ready in 60 minutes

Ingredients

  • 3 tbsp butter
  • 1 lb carrots, peeled and grated
  • 8 ozs potatoes, peeled and diced
  • 2 small onions, finely chopped
  • 1 ½ pints of vegetable stock
  • White pepper to taste
  • 1 ½ tsp salt
  • 2 tbsp double cream
  • 2 tsp of Paprika
  • 1 tbsp of fennel seeds

Method

  1. In a medium saucepan melt the butter over moderate heat.
  2. Reduce the heat to low and sweat of the chopped onions.
  3. Add the carrots and potatoes and cook for 15 minutes, stirring occasionally to prevent the vegetables from sticking to the pan.
  4. Add the Fennel seeds and optionally the Paprika to add a slight smokey taste to the Carrot Soup.
  5. Pour in the vegetable stock and simmer for a further 20 minutes, or until the vegetables are soft.
  6. Season to taste with the salt and white pepper
  7. Remove the pan from the heat and either press the Carrot Soup through a strainer placed over a medium sized mixing bowl or alternatively use a blender directly in the pan (tip: place cling film around the top of the pan and blender to avoid making a mess).
  8. Return the pan to a simmer uncovered until the soup thickens.
  9. Stir in the cream and add more seasoning if necessary.
  10. Serve Grandads Carrot Soup in hot bowls with a swirl of cream and sprinkle of fennel seeds.

If there is excess Carrot Soup consider freezing some in suitable containers to have for a quick meal when such a time arrises.

It’s a pretty straight forward Carrot Soup recipe and I hope you enjoy as much as I do. The hardest part is all the peeling and grating and lets be honest that’s not that hard! Enjoy on behalf of Grandad Callaghan

Green Pea Chowder or Green Pea Soup to some

This recipe is one of my favourites. It’s so simple with a delicious result under 20 minutes. It has a beautiful colour with a nourishingly filling flavour.

Pea Chowder or Pea Soup
Pea Chowder or Pea Soup

It is is perfect in the darkest of Winters or the warmest of Summers. It’s said to be best served piping hot in the early days of Winter accompanied with a garlic bread, however I think this soup is great all year round.

Prep / Cook Time: 5 minutes / 15 minutes

Ingredients:

  • 2 tbsp Butter
  • 450 g Frozen Peas (table spoon kept back to serve as decoration)
  • 600 ml Milk
  • 1 Large Onion, chopped
  • 2 Bay Leaves
  • Small bunch of Mint, chopped
  • Single Cream for thinning
  • Salt and White Pepper to taste
  • Chives, chopped

Method:

  1. Heat up the butter in a large pan over medium heat.
  2. Simmer all the above ingredients apart from the cream for 15 minutes.
  3. Remove the bay leaves and liquidise.
  4. Thin out with cream and add seasoning as necessary.
  5. Garnish servings with a chives, sprinkle of peas and a decorative swirling drizzle of whipping cream.