Carrot Soup

In my quest to find a carrot soup that doesn't contain coriander I invented this recipe on Sunday night. It's so simple I think I might be making it often.

2 large or 3 medium carrots
1 medium onion
Cooking oil
A generous knob of butter
1 pint milk (I use semi-skimmed)
Salt and pepper

• If the carrots are a bit old you can peel them, otherwise just cut them in to large chunks.
• Peel the onions and cut into large chunks.
• Put the carrots and onions into a food processor (I have a blender attachment for my stick processor thingy) and whizz until very, very finely chopped.
• Cook in the oil and butter on a low heat until soft, this could take up to fifteen minutes so be patient.
• Add the milk, salt and a generous serving of freshly ground black pepper and cook on a moderate heat for at least another 10 minutes.
• Check the consistency and add water if you like a lighter soup.
• Garnish with something green (chives, your leafy herb of choice), croutons, cream or a drizzle of flavoured oil.

Serves 2-3 as a lunch (with good bread) or 4 as a starter.