I had a dream about carrot soup with Wensleydale

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Oh it’s this weather, isn’t it? It just creates an extreme need for comforting, cosy soup. On which note, I did actually have a dream the other night (because that’s the kind of person I am – food never far from my mind) about roasting carrots, onion and garlic before making the whole lot into soup. Then, when I woke up, I had a mini reverie about what it would be like to crumble Wensleydale in to it.

The thing about soup is that it’s minimum effort to maximum yield of both quantity and veg-per-bite. It can live in the fridge for a week or so, at which point it is quicker than a ready meal to prepare. Plus, on a rainy, windy, leaf strewn day,  it’s the very definition of comfort to have a bowl of soup for lunch.  And, if you dream up a recipe that is this easy peasy, you don’t even have to consult a cookery book.

The only problem with this particular dream was that, despite an exhaustive search (of two local shops), I couldn’t find Wensleydale. And so I made do with cheddar which was nice enough. But next time I will not rest until I have found some Wensleydale!

Roasted carrot soup

1 bag of carrots, or 2 if you want to make a mega soup

2 small onions

3 or 4 garlic cloves, skin on

Stock – home-made chicken stock if you have it, or 2 or 3 vegetable stock  pouches (which tend to be free from additives, gluten and sugar)

salt and pepper

Peel the carrots and slice in half lengthways and then cut in half. Peel and quarter the onions and put them in a baking tray with the garlic. Roast (with a little ground nut oil) at 180 for 30-40 minutes then transfer everything into a heavy based pan, add the stock and bring to the boil and cook for ten minutes or so before blitzing with a hand held blender – for a really long time, to ensure maximum silken smoothness. You can add more stock or water, depending on how you like your soup. I added a knob of butter too, but you don’t have to. Then I served, with cheddar, trying not to rue the absence of Wensleydale.

4 thoughts on “I had a dream about carrot soup with Wensleydale

  1. Love your blog but would like a bit more help with quantities – ‘a bag of carrots’ is a it vague if you buy loose ones, and how much stock?

    1. Hi Ann, and sorry about that! A bag of carrots is 650g and I used two for this soup (and froze half). And I used 1.5 litres of stock. But if you like a thick soup, try using less stock and then adding more once you have blitzed it, if need be. Glad you like the blog.

    1. Hello and so sorry if it’s not clear – I will look again at the recipe but yes, the carrots totally get roasted as well as the onions and garlic – they can all go in the same tray.

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