Delicious Autumnal Carrot Soup With Goat’s Cheese
- 2tbsp olive oil
- 600g carrots, chopped or grated
- 2 onions, chopped
- 2 stalks of celery, chopped
- 1 1/2l chicken stock
- 100g goat’s cheese, crumbled
- Chives, snipped, for garnish
Heat olive oil in a saucepan over a medium heat. Add the carrots, onions and celery, and fry for about 5 minutes.
Add the stock, bring to the boil and simmer gently for about 25 minutes.
Remove the soup from the heat and leave to cool slightly before blending until smooth.
Ladle the hot soup into bowls and spoon about 25g of crumbled goat’s cheese on each. As the soup heats the cheese, it will smooth out on the top.
Sprinkle with snipped chives.
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