Carrot and Sage Soup

carrot and sage soup

Carrot and Sage Soup

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Servings: 6
Calories: 101
Prep Time 15 minutes
Cook Time 50 minutes


  • 1 oz butter
  • 1 large onion finely chopped
  • 1 1/2 lb carrots finely sliced
  • 3 pints stock
  • salt and pepper
  • 1 tablespoon chopped fresh sage
  • fresh sage sprigs to garnish (optional)


  • Melt the butter in a large heavy-based pan and gently fry the onion until transparent, then add the carrots and stock. Season with salt and pepper. Bring to the boil and simmer, uncovered, for about 30 minutes.
  • Liquidize the soup, then return to the pan and add the chopped sage. Bring to the boil and simmer for another 15 minutes. Serve, garnished with sage sprigs, if using.
  • Fresh sage is usually available in large supermarkets during the winter months. If you cannot find any, dried sage may be used instead. Soak the leaves first in a tablespoon of warmed dry white wine for about 20 minutes.
Calories: 101 kcal
Carbohydrates: 16 g
Protein: 1 g
Fat: 4g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 1059 mg
Potassium: 395 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 19567 IU
Vitamin C: 8 mg
Calcium: 49 mg
Iron: 1 mg
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