Soup is such a comfort on a cold evening!
By adding potatoes to the soup you don’t need to use as much cream to get a smooth creamy consistency and I swear it fills my boys more.
I always make this quantity and freeze half for another day.
2 tablespoons olive oil
1.5 kg carrots, peeled and chopped into discs
2 onions, diced
2 medium potatoes, peeled and diced
4 cloves garlic, peeled and roughly chopped
1-2 teaspoons fresh thyme leaves
1.8litres chicken or vegetable stock
salt and pepper
In a large pan or stock pot, heat the oil over a medium heat and add the carrots, onions and potatoes, stir well and cover to allow the vegetables to sweat.
Once the onion is cooked add the garlic and thyme leaves and cook for 2 mins, stirring regularly so the vegetables don’t catch on the base of the pan.
Pour in the stock and bring up to a simmer.
Simmer until all of the vegetables are cooked.
Take the pan off the heat and using a stick blender, process the soup until smooth.
Add the cream, season and reheat gently.
Serve with a few thyme leaves sprinkled over.