Instructions

Begin by peeling your ingredients and finely chopping the onion. Heat a small amount of olive oil in a pan over medium heat, and add the onion to gently sweat. Allow it to soften and release its natural sweetness, stirring occasionally to prevent it from browning. After a few minutes, add the finely chopped garlic to the pan. Fry the garlic for a moment, but be careful not to let it burn – it can turn bitter quickly!

Next, peel and chop the carrots into small, even pieces, then add them to the pan. Let the carrots sizzle away with the onion and garlic for about five minutes. Don’t rush this step – give the vegetables time to soften and develop a rich, savoury flavour. Stir occasionally, allowing the natural sugars in the carrots to caramelise slightly, enhancing the depth of the dish.

Once the carrots have had a chance to fry gently, pour in the water to cover the vegetables. For an extra boost of flavour, I added a couple of homemade chicken stock cubes that I had frozen earlier – the richness from those stock cubes will add a wonderful depth to the soup. Bring the mixture to a simmer, then reduce the heat and let it cook for 20 minutes, stirring occasionally. The flavours will meld beautifully as the soup simmers, so don’t rush the process. Enjoy the comforting aroma as it slowly transforms into a velvety, delicious soup!