Soups are my thing. I grew up with a bowl of soup at the start of every meal (lunch and dinner). I love eating them, I feel comfortable making them and I am always swapping ingredients around. That is what I did to get to the best carrot soup I have cooked so far. This soup is like velvet and tastes fantastic. And it’s a soup for all occasions, casual or fancy. The cheesy croutons are a little luxury that give it a bit of interest. Alternatively, a little swirl of cream should also impress your guests if you are not in the mood to make croutons (although these are really easy!). Or just have it on its own, believe me it is still a treat.
I think what has made the difference here were a few things: I swapped the usual starchy potato with the softer and arguably healthier courgette to form the ‘backbone’ of the soup; I swapped the usual onion with the more interesting leek; I chopped the vegetables quite small; I used butter as the main fat component instead of olive oil (naughty I know, but super yummy and remember I swapped out the carb-heavy potato, so we’re sort of even?); and I used Boullion to make my stock. I am in love with these stock cubes, they really are a notch above the others. If you already have homemade chicken stock, then even better! And if you are a vegetarian or have vegetarian guests, you can add vegetarian stock instead. I don’t know which of these things combined to make this soup a real treat, but I guess that is completely irrelevant at this stage. According to my 7-year old son “it was off the scale of good”!