Carrot and paprika soup recipe
A classic soup with a pleasing kick of paprika.
Ingredients
- 1 l vegetable stock
- 600 g carrots, grated
- 200 g potatoes, diced
- 1 pinch sweet paprika
- 1 pinch salt
- 2 tbsp butter
- 1 lemon, juice only (strained)
- 4 slices of bread, for serving
- 4 portions of grated Parmesan, for serving
- 1 handful basil, for serving
Details
- Cuisine: British
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- In a large saucepan, bring the stock to a boil. Add the carrots and potatoes, stir in the paprika, and season with salt.
- Reduce the heat to maintain a simmer and cook for 30 minutes. Remove from the heat.
- Carefully transfer the soup to a food processor or blender and process until smooth.
- Pour the soup into a bowl and stir in the butter and lemon juice.
- Put one slice of the bread into each of four individual soup bowls and sprinkle with some Parmesan. Ladle the carrot soup over the bread and top with more Parmesan and the basil. Serve immediately.
This recipe is from The Vegetarian Silver Spoon: Classic & Contemporary Italian Recipes by The Silver Spoon Kitchen. Published by Phaidon on 12 March, £35.00.
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