Carrot & watercress soup

December 22, 2007

Carrot & watercress soup

Adapted from

1 tablespoons olive oil
1 to 2 lbs carrots, roughly chopped
2 garlic cloves, crushed
1 litre (4 cups) vegetable stock
1 bunch (about 200g) watercress, leaves picked, washed, dried
Wholegrain bread rolls, to serve

1. Heat the oil in a large saucepan over a medium heat. Add the carrots and garlic and cook, stirring often, for 3-4 minutes or until the garlic is light golden. Add the stock and 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, partially covered, for 20-25 minutes or until the carrots are very tender.

2. Remove the pan from the heat and stir in the watercress. Set aside for 15 minutes to cool slightly.

3. In batches, process in a food processor until almost smooth. Ladel into bowls and serve with the bread rolls.

Notes & tips

  • Carrots will keep in a plastic bag in the refrigerator up to 10 days. Remove green tops before storing as they will reduce the carrots’ shelf life.

3 Responses to “Carrot & watercress soup”

  1. Joan Scott Says:

    I cooked this, but tasted before the puree, and decided it was not needed. Tasted fine just as it was. 🙂

  2. Philippe Says:

    Thanks for letting us know.

  3. Jenna Jonteaux-McClay Says:

    ummm…this recipe is missing the carrot count!

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