Jamie Oliver Carrot and Courgette Soup
This soup brings together the natural sweetness of carrots and the fresh, mild flavor of courgettes (zucchini). Blended with herbs, spices, and a touch of cream, it results in a smooth, velvety soup that’s perfect for any time of year. Jamie Oliver’s version of this classic vegetable soup focuses on simplicity, letting the fresh ingredients shine through.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Blending
- Cuisine: British
Ingredients
- Carrots: 4 medium-sized, peeled and chopped for a sweet base.
- Courgettes (zucchini): 2 medium, sliced for a mild flavor and creamy texture.
- Onion: 1 large, finely chopped to add depth to the soup.
- Garlic: 2 cloves, minced for an aromatic touch.
- Vegetable stock: 1 liter (4 cups), for the liquid base.
- Olive oil: 2 tbsp, for sautéing the vegetables.
- Fresh thyme: A few sprigs for a subtle earthy flavor.
- Salt and pepper: To taste.
- Cream (optional): A splash to add richness.
Instructions
- Prepare the vegetables: Peel and chop the carrots, slice the courgettes, and finely chop the onion and garlic.
- Sauté the onions and garlic: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until soft and fragrant.
- Add the carrots and courgettes: Stir in the carrots and courgettes, cooking for about 5 minutes to release their flavors.
- Pour in the stock: Add the vegetable stock and thyme, bringing the mixture to a simmer.
- Cook until tender: Let the vegetables simmer for 20-25 minutes, or until they’re soft.
- Blend the soup: Remove from heat, discard the thyme, and blend the soup until smooth using an immersion blender or standard blender.
- Season to taste: Stir in salt, pepper, and a splash of cream (if using) to finish the soup.
- Serve warm: Ladle the soup into bowls and garnish with fresh herbs if desired.