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Carrot soup

A perfect soup for a cozy night at home. I took this recipe from one of my vegetarian recipe books, but as always I just made little alterations accordingly with what I have at home.


1 lb carrots
1 tbsp olive oil
1 medium yellow onion
1 celery stalk
2 small red potatoes
4 cups of water ( I used homemade vegetable stock)
1/2 cup of soy milk (or any milk you prefer)

Trim the carrots, peel and cut into chunks. Heat the oil in a large pot.

Fry the onion over low heat for about 4 minutes, until softened but not browned.

Cut the celery stalk into slices. Add the celery and potato to the onion in the pot, cook for a few minutes and then add the carrots.

Fry over low heat, stirring frequently and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick on the bottom.

Add the water (or veggie stock), bring to boil and then partially cover and simmer for about 10 - 15 minutes, until the carrots and potato are fully cook.

Blend the soup and pour into the clean pot. Stir in the milk.

Season to taste.

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