Carrot Soup


Serves 4

3 Scotty Brand carrots



1 Scotty Brand large potato

1 onion

½ tbsp vegetable oil

2 reduced salt vegetable stock cubes

1.2l water, boiled

2 tbsp semi skimmed milk

1 pinch ground black pepper, to taste

Print Recipe


  1. Peel and chop the onions and wash and chop the potato and carrots.
  2. Heat oil in a large pan then add onions and fry until golden.
  3. Dissolve stock cubes in boiling water then add to the pan along with carrots and potato.
  4. Bring to the boil, then lower heat and simmer for 30- 35 minutes until vegetables are soft.
  5. Allow the soup to cool a little and then mash or put through a blender or sieve.
  6. Add the milk and black pepper to taste then reheat, without boiling, ready to serve.