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Hearty Potato and Carrot Soup - a suppertime fave


Sometimes the simplest of meals are just stuffed with love and warmth. Certainly the case here. A rich, thick soup that can be a supper or a meal, day or night, summer or winter.

I love this sort of dish for a couple of reasons. It takes no skill, very little time to cook and is wonderfully cheap. I should do more of these.

This recipe is not vegetarian, as it is, but you can replace the non-vegi bits with the vegi equivalents (veg stock and veg oil) very easily. So, something for everyone.


Peel the potatoes and chop up the carrots. Chop the carrots up much smaller than the spuds as this will even out the cooking times.

Fry chopped onions and garlic in duck fat or butter (if you do not want the meat component) at a medium heat. The duck fat adds an extra little bit of depth. Actually, when I did it, I used duck fat that was from a spiced duck I did. So, that had some extra flavours kicking around. Fun!

Add the ground coriander and cook for another minute. Make sure the spice doesn't catch, so keep the heat down.

Add potatoes and carrots and fry for a couple of minutes.

Pour in the chicken or veg stock. I used a litre here, but if you want a thinner soup, you can add up to 1.5 litres.

Simmer for 20 to 30 minutes until the carrots are tender. The potatoes will cook quicker.

Add the peas and the coriander. You only need the stalks here, really. Keep the leaves for decorating or another dish. Cook for another five minutes.

Blitz with a hand whisk until nice and smooth.

Take off the heat and add the cheese. Stir in until it melts. 

Add lots of pepper and salt to taste. Leave it to cool for a few minutes. Thick soup like this is not wonderful blazing hot.

Serve with big chunks of toast, a sprinkling of chilli powder if you with, and something alcoholic.

This is another dish that fits into my tavern category!

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