Marrow and Carrot Soup

Lisa Hart

Marrow and carrot soup
Prep Time: 10M
Cooking Time: 50M
Serves: 6

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2 tablespoons olive oil

1 onion peeled and chopped

1 garlic clove crushed

1/2 medium marrow, deseeded and chopped

2 carrots sliced

500ml stock

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon dried basil

1 tin of chopped tomatoes

Freshly ground black pepper

Salt to taste

This vegan marrow and carrot soup is the perfect winter warmer.

When the colder months hit, there’s really nothing better than a hearty soup. This plant-powered soup is loaded with flavour, making it a comforting dish you can turn to again and again.

Prep time: 10 minutes
Cooking time: 50 minutes
Servings: 6



  • Heat the olive oil in a large heavy-bottomed saucepan.
  • Fry the onion gently until it begins to soften.
  • Add the garlic clove.
  • Add all the vegetables and cook for a minute.
  • Add the stock, herbs and tin of tomatoes.
  • Bring to the boil and simmer for 30-45 minutes until all the vegetables are soft.
  • Process in a liquidiser until smooth.
  • Return to the pan and heat through.
  • Season to taste with freshly ground black pepper and salt as required.

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