Creamy carrot soup

Serves: 4
Preparation Time: 10
Cooking Time: 20


1 tbsp olive oil

1 large brown onion, halved, diced

1 kg carrot, peeled, roughly chopped

1 L (4 cups) Campbell’s Real Stock - Chicken

1/2 cup thickened cream

Salt and freshly ground black pepper

Chopped chives, to garnish 


1. Heat oil in a medium sized saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes, or until soft. Add carrots and Campbell’s Real Stock and bring to the boil. Reduce heat to medium and simmer, uncovered for 12-15 minutes or until carrots are tender. Set aside for 5 minutes to cool.

2. Blend soup in batches, until smooth. Return to saucepan and add cream, cook for 5 minutes or until heated through. Season with salt and pepper and garnish with chives. 


From the Blog:

Follow Us: