RECIPE: Carrot Soup with Charred Walnuts

RECIPE: Carrot Soup with Charred Walnuts

When winter approaches you need an arsenal of soup recipes to hand to get you through! This carrot soup is simple and quick, but best of all it’s warm, nourishing and cheap.

Typically one of the cheapest vegetables you can buy, carrots are abundant all year round and make wonderful centrepiece meals. The trick to making the most out of them is by cooking them using different techniques. Frying them into sweet, crispy batons and adding them to the soup, instantly transforms the dish from good to gourmet at no extra cost. Thinking this way when using cheap and simple ingredients is one of the best and most economical ways to get the most from your food, keeping meals interesting so you don’t throw anything away at the end of the week.

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Serves: 2

Prep time: 20 minutes


6 large carrots (Reserve half of one carrot)
1 medium onion
1 litre stock (chicken or vegetable)
1 small orange

Olive oil for frying
Salt and Pepper

10-15 walnuts
Sour Cream
Dill Fronds


In a saucepan heat a glug of olive oil over a medium-high heat. Add in the roughly chopped carrots (excluding the half you have reserved) and onion and sautee for 3-4 minutes until translucent. Add the stock and cook over a medium heat for 10-15 minutes or until the vegetables break apart upon touch.

While the soup is simmering, cut the reserved half carrot into thin ribbons. Take a heavy based frying pan and heat a glug of olive oil over a medium heat. Fry the ribbons until golden and crispy (about 5 minutes). For the final 30 seconds of cooking add in a handful of chopped walnuts and cook until they begin to char slightly.

Once the carrots and onion are soft enough, blend together with the stock using a stick whizzer or food processor until there are no lumps. Season with salt and pepper and squeeze in the orange juice. Stir well and put back on the hob until hot before serving with the crispy carrots, charred walnuts and a dollop of sour cream. Finally, finish with a sprinkle of dill.

carrot soup


Pumpkin or sweet potato. carrot soup

Exchange the dill for parsley or tarragon leaves.


A toasted seedy roll with plenty of cold butter. carrot soup

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