Cream of Carrot and Chive Soup

A light soup which is ideally served as a starter or accompanied by fresh bread for lunch. As a flavour boost, use the cooking juices from a roast chicken, though a good quality stock cube is an acceptable alternative. The quantities are as a guide only, make as much as you care and freeze for a later date.

Category:  Starters & Salads Vegetarian  - 


For 4 Serving(s)


  • 2 tbs olive oil
  • 1 onion, roughly chopped
  • 6 or 7 large carrots, peeled, trimmed and roughly chopped
  • 2 sticks ofcelery, cleaned and roughly chopped
  • 1litre of chicken (or vegetable) stock
  • 100 ml cream
  • snipped chives - fresh or pre-frozen
  • pepper

Cream of Carrot and Chive Soup Directions

  1. 1. Heat the olive oil in a large sauce pan along with the onions, cooking for a couple of minutes. Add the carrots and celery and continue to sweat, stirring for about 5 minutes until they just begin to soften. Pour in the stock, bring to the boil, cover and reduce to a simmer until the vegetables are tender. Cool.
  2. 2. Either with a hand blender or liquidiser, whiz to smooth.
  3. 3. Return to the pan along with the cream, chives and pepper and serve piping hot in warmed bowls.
  4. Hint: Replace the chicken stock with vegetable for a vegetarian option.