Fresh Carrot & Parsley Soup   More Variations Brian Longstaff's variation Fresh Carrot, Onion and Potato Soup 500g/1lb 2oz carrots peeled and cooked 1 onion chopped 1lb potatoes, peeled 300 ml/half pint stock 1 tsp marjoram half tsp garlic powder herb salt and pepper to taste Place the peeled potatoes in a liquidiser with half a cup of water and liquidise until pureed. In a large saucepan, place the stock and potato, simmer for 5 minutes. Add the carrots and onion then bring to the boil, stirring constantly. Once boiling, add the marjoram and garlic powder, stirring them well into the mixture. Add herb, salt and pepper to taste, stirring them in, and then simmer for 20 minutes, stirring regularly and adding more stock if required. Serve, eat and enjoy! Let us know your variation!    nvw recipe index