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Carrot & Herb Soup

Ingredients: 25g butter, 700g carrots sliced, 1 medium onion chopped, 568ml vegetable stock, 568ml fresh whole milk, 1/2 tsp fresh mint chopped, 1/2 tsp worcestershire sauce, pinch sea salt and freshly ground black pepper, 1 1/2 tsp fehmalee's kitchen flavour enhancer.

In a stock pot under medium heat, melt butter then add carrots, onion, 1 tsp of flavour enhancer and cook for 5 minutes. Add vegetable stock and milk, cover pot and simmer for 15-20 minutes until veggies are soft. Remove from heat and puree veggies until smooth then add chopped mint, 1/2 tsp flavour enhancer, worcestershire sauce, salt and pepper to taste. Drizzle on a few drops of single cream then serve with crusty bread.


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