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Carrot Soup

Preparation: 10 mins

Cooking: 45 mins

Serves 4, costs under £1.00


  • 1 Onion (60g)
  • ½ Tablespoon Vegetable Oil (5g)
  • 1 Potato (200g)
  • 3 Carrots (420g)
  • 2 Reduced Salt Vegetable Stock Cube (14g)
  • 2 Pints Water (1,200ml)
  • 2 Tablespoons Semi Skimmed Milk (30ml)
  • 1 Pinch Ground Black Pepper (1g) (to taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and chop onions and wash and chop the potato and carrots.
  2. Heat oil in a large pan then add onions and fry until golden.
  3. Dissolve stock cubes in boiling water then add to the pan along with carrots and potato.
  4. Bring to the boil, then lower heat and simmer for 30- 35 minutes until vegetables are soft.
  5. Allow the soup to cool a little and then mash or put through a blender or seive.
  6. Add the milk and black pepper to taste then reheat ready to serve. Don't allow the soup to boil as the milk may curdle. 

Nutritional Information