Creamy Carrot Soup

by Giulio


150g onion, chopped into small pieces
200g potato, cut into 2cm cubes
300g carrots, cut into 2cm cubes
500ml water
Olive oil & Salt


In a pot heat the olive oil on a medium heat and saute the onions. When they start to get a golden colour add the potato and the water, simmer and let them cook for 5 minutes then add the carrots. After 15 to 20 minutes check if the vegetables are cooked and soft. Put everything in a blender to get the consistency of a creamy soup. If it is too thick add more water a little at a time until you get the desired consistency. Season to taste.

The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.

— Karen

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