Carrot Soup

Adapted from Dougie’s Recipes

700g — 900g Carrots
2 sticks of celery
Half an Onion
1 large potato
3 tp vegatable stock (made into of 2 and a quarter pints of boiling water)
1 splash of sunflower or olive oil
A dash of salt & oregano & thyme for seasoning
1 chopping board
1 wooden spoon
1 knife
1 peeler
1 jug
1 teaspoon
1 kettle
2 saucepans
1 food mixer

- Peel the carrots
- Cut the carrots and 2 sticks of celery into quarters and set aside
- Halve the onion, then cut into pieces
- Place a saucepan on a medium heat
- Add a drizzle of oil, herbs and salt to the pan
- Then add the chopped onion in the pan
- When the onion has softened and sizzling, add the chopped carrots and celery to the pan
- Then chop and peel the potato and add it to the pan
- Fry the vegetables in the pan for 5 minutes, stirring occasionally
- Pour 3 teaspoons of vegetable stock into a jug
- Heat the water in a kettle
- Then pour 1 litre of boiling water into the jug with the stock and allow to dissolve
- Pour 1 litre of it into the pot with the vegetables
- Then pour another 1 and a quarter litres of water into the jug and add to the mixture in the pan
- Turn the heat from medium to high and let it boil for 5 minutes
- Then switch to low heat and leave to simmer for 30 minutes
- When the soup is ready, take it out and put it in a blender to turn it into a liquid.