Georgina's Cream of Carrot and Tomato Soup

Georgina, Julia and Suzannah recently catered for Lodge Evolution at Gipps St, serving Cream of Carrot & Tomato Soup, Salmon over beans with side of baked potato wedges. Dessert was chocolate brownie mixed with strawberry, ice-cream and a raspberry coulis. The food was fantastic – but many people asked for the soup recipe below


60g butter

1 large brown onion, finely chopped

500 g sliced carrots

1 tin tomatoes (about 540g)

4 cups of chicken stock

Salt, pepper and pinch of sugar

½ cup cream,


Melt butter, sauté onion until golden, add carrots and cook until golden. This preliminary cooking add to the flavour of the soup. Add tomatoes and chicken stock, salt, pepper and sugar. Cover and cook gently for about 45 minutes. Then put through a blender or for best results use a stick blender. Reheat; add the cream before serving and stir. Sprinkle the top of each sever with 1 teaspoon finely chopped parsley or chives.