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


  1. Soften the onions in a wide, deep pan with a glug of oil and the dried spices.
  2. Once softened add in the carrots and heat through on high for 5 mins.
  3. 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.
  4. Pop the bread in the oven to warm through and take the soup off the heat.
  5. Whizz the whole thing up with a hand blender to a desired consistency, if it’s too thick add a little extra water.
  6. Serve with a blob of crème fraiche and a sprinkle of parsley, dunk with warm crusty buttered bread and enjoy.

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