When Life Gives you Carrots - Make Soup

We are in the midst of a carrot glut - I bought carrots at the market, there were carrots in the Food Connect box and a friend of mine brought me her excess carrots. Chloe was very partial to carrots being a rabbit, so we used to use quite a few but now that she is gone the fridge was collapsing under the strain.

Of course we now have perfect soup weather so I got out my trusty Covent Garden Soup book and made our favourite - Carrot and Butterbean Soup. It is actually the Carrrot and Coriander soup recipe but I have altered it a bit. I have posted about this soup before but this time here is the recipe:

25g butter (or olive oil - I use 50/50)

1 medium onion, finely chopped

1 garlic clove

550 g carrots - 450 roughly chopped, the rest grated

1 L vege stock

pinch of grated fresh nutmeg

salt and pepper

tablespoon fresh chopped coriander

150ml single cream

instead of those two ingredients I add two tins of butter beans.

Melt the butter and cook the onion and garlic gently until soft. Add the roughly chopped carrots, stock and nutmeg - simmer till the vegetables are tender. Cool, then liquidise, I add one tin of beans to the liquidiser.

Return the soup to a clean saucepan (too much washing up), stir in the grated carrots and the other tin of butter beans or the cream and coriander if you are making that recipe.

I like a dollop of sour cream or yoghurt and lots of ground black pepper on mine and a hunk of homemade bread is obligatory in my house.