Serves 6

​

Ingredients

​

35g butter

1 onion, finely chopped

150g potatoes, peeled and cut into small chunks

600g carrots, peeled (optional), and chopped into quarters

Salt and pepper

2 pints chicken or vegetable stock

​

Method

​

Melt the butter. Add the onions and sweat for about 10 minutes. Add the chopped potatoes and carrots. Add the stock and simmer until the vegetables are soft. I like to leave them in a low heat oven for an hour or two but if you're making this in a rush then boil until the vegetables are soft.

​

Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.

​

To garnish you can add a few sprigs of fresh mint.