OK, so there’s no need to say this is a Vegan recipe as most soup is vegan when you make it yourself but still! Give me this one.
I called this Random Carrot soup because of the carrots that I found to put in it. I have never seen these before but apparently you can get different coloured carrots?! Because of these beauties and the fact that I decided to add a little something extra at the end ‘Random’ seemed like the perfect description.
Without further ado:
2 vegetable stock cubes
4 large carrots [or, like me, 9 small carrots of various colours!]
1 large onion
4 small potatoes [peeled]
1 sweet potato [peeled]
As many baby sprouts as you want [for the garnish]
Start off getting your stock boiling. I have to say I don’t measure water when I’m making soup. I do probably 2 litres of water… but I can’t say for sure! Go with your gut. You want enough water to cover the veg!
Slice and dice all of your veg – I start with the harder ones as they need to cook longer [obviously] so I go with potatoes first, followed by sweet potato, carrots and then onion.
I always leave it all to cook down BEFORE adding salt and pepper because you don’t know how things are going to taste until they are full cooked so leave it all to bubble away on a medium/high heat for 35 minutes.
After 35 minutes give it a taste; with carrots you do tend to get an overly sweet taste so hit it hard with the salt. People tend to shy away from salt but with all that water you want to overcompensate – keep adding salt until the sweetness has been cut a little. You’ll know when it’s right, don’t worry, and if you only add a bit of salt at a time you won’t overdo it.
Next it’s time to add spice. This is up to your taste as well but I do a whole teaspoon and a half of coarse black pepper and then a pinch of paprika and a pinch of cayenne pepper because I like it HOT!
Give it all a stir and take it off the heat – then blend the crap out of it. With the potatoes in it you’ll get a great thickness! Leave it off the heat and boil a pan of water to cook up your sprouts.
Sprouts are a one of those things; you either like them or you don’t. If you don’t then DO NOT MAKE THEM! Use croutons or something! If you DO like sprouts then I like to make them so they are still slightly firm. Mine are only left to cook for 6-8 minutes.
Once they’re cooked pop a few in your soup as a healthy garnish!
This is honestly one of the best soup concoctions I’ve come up with – if you make it let me know how it goes!
ps. I can only apologise for how awful the pictures are. I am using my phone and it’s the worst!