Gluten Free Country Carrot Soup
A lot of soups out there contain gluten or dairy which is frustrating but soup is so easy to make at home so there’s no reason for us coeliacs to miss out. In my experience carrot soup can be a bit tasteless but this recipe has onions, potatoes, parsley and thyme that compliment each other beautifully to give this soup a wonderful flavour. This recipe is simple, healthy, gluten free, dairy free and ever so tasty! What more could you want?
- 8 oz onions
- 1 lb potatoes
- 1½ lb carrots
- 2 pints gluten free chicken stock (I use Kallo you can get it at any supermarket-it’s lactose free too!)
- 2 tsp parsley
- 1 tsp thyme
- salt and pepper
First of all chop up your onions, then melt the Vitalite (or butter/margarine) in a saucepan over a low-medium heat. When it has completely melted add the diced onions and allow them to simmer for five minutes. While the onions are simmering, peel and chop the carrots and potatoes into small pieces. After five minutes add the chopped carrots and potatoes and stir so that everything is mixed together and cook over a medium heat for ten minutes.
After ten minutes add the chicken stock to the saucepan, and the herbs and salt and pepper and stir them in. Simmer for 30 minutes. After 30 minutes the vegetables should be cooked but just check that they are soft. Then, pour the mixture through a sieve so that the liquid is drained.Put the liquid to one side for the moment and put the vegetables into a blender. Blend them for a few minutes so that it becomes a lovely smooth liquid. Return the blended vegetables to the saucepan over a low heat. Now you need add the strained liquid back into the saucepan with the blended vegetables. Add the liquid a little bit at a time, stirring it in completely before repeating until you have used all the liquid.
Heat gently for a few minutes but don’t let it boil and enjoy your delicious Gluten Free Country Carrot Soup!