It takes a lot to beat the feeling of dunking crusty bread into a warm bowl of soup on a cold January day. I first tried this on a school snow day after a morning sledding in the woods. One of those rare moments when it was exactly what I needed before I even knew I needed it. It also served as a pretty solid budget student meal and a punchy packed lunch.
Cooking time: 10 mins prep, 30 mins cooking (40 mins total)
To wash up: One large pan, a hand blender, chopping board & knife
- 1 glug of oil
- 1 onion, diced
- 1 tbsp of dried ginger
- 1 tsp of smoked paprika
- 1 bag of carrots, roughly chopped
- Juice from a lime
- 2 sticks of celery, roughly chopped
- 1 veggie stock cube
- 400ml boiling water
- 1 tbsp of crème fraiche
- 1 handful of fresh parsley, torn
- 1 loaf of warm crusty bread
- 1 knob of butter
- Soften the onions in a wide, deep pan with a glug of oil and the dried spices.
- Once softened add in the carrots and heat through on high for 5 mins.
- Add the celery, lime juice, stock cube and boiling water simmer for an extra 20-25 mins or until the carrot falls apart to the touch.
- Pop the bread in the oven to warm through and take the soup off the heat.
- Whizz the whole thing up with a hand blender to a desired consistency, if it’s too thick add a little extra water.
- Serve with a blob of crème fraiche and a sprinkle of parsley, dunk with warm crusty buttered bread and enjoy.