Carrots
Carrots add gentle sweetness and colour to almost any soup.
What it brings
Sweetness and colour. Texture: smooth when blended, tender when diced.
Flavour notes: sweet, warming.
How to use it in soup
Dice finely for a broth, or slice thicker for a blended soup.
Prep: Peel and slice into 1 cm rounds. Suggested amount: 150 g for two portions.
Storage
Refrigerate in the salad drawer for up to 3 weeks.
Swaps
Parsnip · Swede
Recipes with carrots
Spiced carrot & chickpea soup
Bright carrot soup with cumin and paprika, crowned with whole chickpeas and yoghurt.
55 min
- 8 plants
- Source of protein
- No gluten ingredients
- Smooth
White bean & cavolo nero broth
A Tuscan-style broth of cannellini beans, tomato and cavolo nero.
61 min
- 12 plants
- Source of protein
- Broth-based
- Plant-based
Miso mushroom & tofu broth
A light, savoury broth with browned mushrooms, tofu and spinach.
56 min
- 11 plants
- High in protein
- Broth-based
- Plant-based