Published Saturday, 08 August, 2009 by Susan
Peel carrot and chop of top and bottom, slice into 3 chunks roughly. Do this for all the carrots. Throw them in a pot, add water, ensuring it covers the carrots and a bit more. Add 1 stock cube for every pint of water roughly. Add any herbs, mixed herbs is the easiest. Boil for about 20mins, leave to cool for 10mins and blend. store it in plastic bags or tubs in fridge or freezer once cool and you have soup for ages.