A delicious soup for the whole family. Omit the salt – and go easy on the pepper – if serving to babies and toddlers. If serving to grown-ups, the soup looks good served with a swirl of cream and a bit of chopped parsley on top. It will keep in the fridge for several days and freezes well in an air-tight container.
CARROT AND TARRAGON SOUP
Makes 8–10 portions
You will need
2tbsp light olive oil
1kg carrots, chopped into chunks
1 large onion, chopped
2 largeish potatoes, peeled and cut into eight
1.5 litres (approx) vegetable stock (I use Marigold bouillon)
1tsp freeze-dried tarragon flakes, or 1tbsp fresh tarragon, washed and chopped
Sea salt and freshly ground black pepper, to taste
What to do
1. Heat the oil in a large, heavy-bottomed saucepan (I use a Le Creuset), add the onions and cook gently for a few minutes.
2. Add the carrots, stir well with the onions and continue cooking for a further 5 minutes or so.
3. Add the stock, the potatoes and the tarragon. Bring to the boil and simmer gently for 20-30 mins. Check that the carrots are cooked.
Remove from the heat and allow to cool slightly. Liquidise in a blender, keeping an eye on the thickness of the soup. (Sometimes you have too much liquid and other times you may have to add a bit of water.)
4. Season to taste. Reheat the quantity you need and pour into bowls.