Carrot and Onion Soup

Carrot and Onion Soup

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This is a different version of onion soup that includes carrots for extra flavour. Best served with crusty bread and a glass of red wine.


Serves: 4 

  • 4 cups (1 litre) water
  • 1 bunch carrots, peeled and sliced
  • 1 bay leaf
  • 3-4 allspice berries
  • pinch salt
  • 1 kg onions, diced
  • 2 cloves garlic, diced
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 teaspoon stock powder
  • grate cheese, for sprinkling

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat the water in a saucepan. Add carrots, bay leaf, allspice and pinch salt. When the carrots are soft, remove the bay leaf and allspice.
  2. Fry one of the onions in butter until well browned and crispy. Fry the rest in olive oil until soft.
  3. Add all the onions to the stock and season with stock powder. Serve, garnished with grated cheese.

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