Creamy Carrot Soup with Seeded Sourdough Croutons

Name: Creamy Carrot Soup with Seeded Sourdough Croutons
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1000 g carrots, thinly sliced; 1 onion, sliced; 1 celery stick, sliced; 3 clove garlic; 1500 ml vegetable or chicken stock; 1/2 bunch thyme; 1 1/2 tbsp neutral oil; 1 to taste salt and black pepper; 2 slice thick sourdough; 1 tbsp mixed seeds; 1 tbsp chopped parsley; 1 1/2 tbsp double cream

This creamy carrot soup is silky, gently savory, and brightened with thyme, garlic, and a splash of cream. Crunchy seeded sourdough croutons add texture, making it a simple but satisfying soup for lunch or a light dinner.

Servings4 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

carrots, thinly sliced
1000 g
onion, sliced
1
celery stick, sliced
1
garlic
3 clove
vegetable or chicken stock
1500 ml
thyme
0.5 bunch
neutral oil
0.5 tbsp
salt and black pepper
1 to taste
thick sourdough
2 slice
mixed seeds
1 tbsp
chopped parsley
1 tbsp
double cream
0.5 tbsp

Step-by-Step Instructions

Warm 1 tbsp of the oil in a large saucepan or casserole pot over medium heat. Add the onion and celery and cook gently for about 5 minutes, stirring occasionally, until softened but not browned. Stir in 2 crushed garlic cloves and cook for 1 minute, then add the carrots, hot stock, and thyme. Season with salt and black pepper, bring to a boil, then reduce the heat, cover, and simmer for about 25 minutes, or until the carrots are very tender.

While the soup simmers, preheat the oven to 220°C/200°C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough, then tear the bread into rough bite-size pieces. Toss with the remaining 1/2 tbsp oil, a pinch of salt, and the mixed seeds. Spread on a baking sheet and bake for 8-10 minutes, turning once if needed, until crisp and golden. Toss with the chopped parsley and set aside.

Remove and discard the thyme from the soup. Blend the soup with a hand blender until completely smooth, adding a splash of hot stock or water if it is thicker than you like. Stir in the double cream, taste, and adjust the seasoning. Ladle into bowls, top with the seeded sourdough croutons, and drizzle with a little extra cream if desired.

Chef's Tips

For a vegetarian version, use vegetable stock. For a lighter soup, swap the double cream for milk, half-and-half, or Greek yogurt stirred in off the heat. Leftover soup keeps well in the fridge for up to 3 days; store the croutons separately so they stay crisp.