Carrot and Lemon Soup is early summer in a bowl. It is light, full of flavour and makes seasonal produce sing. I have to confess I am not a fan of cooked carrots – they are often way too sweet for me and unfortunately remind me of school dinners I refused to eat. Carrots are amazing raw but cooked, oh no. However, this recipe turns my predisposed loathing of cooked carrots on its head. The sweetness of the carrots is tempered by the acidity and tartness of the lemon and the result is a light, flavourful bowl of goodness.
This soup reminds me of warm spring days where it is (just) warm enough to eat lunch in the garden. The carrots, when blended, become break down really well and give the soup a really smooth, velvety texture. It is heaven to eat.
Carrot and Lemon Soup is very easy and quick to prepare. It takes only 25 minutes from starting the soup to bowls of steaming gorgeousness on the table. Best eaten straight after cooking.
The soup is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Blend using an immersion blender, jug blender or food processor. Whichever you prefer.
Preparation time 5 minutes
Cooking time 20 minutes
400 grams carrots, peeled or scrapped
2 tablespoons vegetable oil
0.25 teaspoon asafoetida
Grated rind and juice of one lemon
800 millilitres vegetable stock
0.25 teaspoon sea salt and
0.25 teaspoon freshly ground black pepper
1. Grate the carrots
2. Heat the oil in a heavy based saucepan, add the asafoetida and cook for 20 seconds. Add the lemon zest and grated carrot and stir well. Put the lid on the pan and cook gently for approximately 10 minutes, until the carrots soften but not colour. Stir from time to time
3. Add the stock and simmer for 10 minutes. Remove from the heat, and blend smooth. Stir in the lemon juice. Season with salt and black pepper, check the seasoning and serve immediately
4 Serve hot or chill quickly to serve cold.