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Spanish carrot soup

This spiced Spanish carrot soup is perfect for parties and get-togethers during the winter festive season. You can serve it as an aperitif (in small cups or shot glasses) or as a starter at a dinner party. I like making it for Halloween too, as it can be easily decorated to look spooky! The recipe is enough for 2-4 people ( as starter), double the ingredients if you want to make it for a party.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 3 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large carrots
  • 1 large onion or salad onion
  • 2 garlic cloves chopped
  • 2 tomatoes
  • 1 tsp ground cumin
  • 400 ml vegetable stock
  • 1 bouquet garni
  • 2 Tbsp dry Sherry optional
  • Salt & pepper
  • To serve: optional 1 tsp sour cream or yogurt and a pinch of ground cumin

Method
 

  1. Cut the carrots, tomatoes and onions into small pieces and put them in a saucepan with all other ingredients (except the Sherry).
  2. Bring to the boil, cover with a lid, then simmer over low heat for 30 minutes.
  3. Turn off the heat, discard the bouquet and allow the soup to cool.
  4. Blend in a food processor or with a stick blender. Reheat and add the Sherry if you like.
  5. Serve with yogurt and/or a pinch of ground cumin.