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Carrot and Chestnut Soup


Vegetarian, Vegan, Gluten free, Dairy free

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Rate this recipe 3.4/5 (133 Votes)


  • 1 large onion
  • chopped
  • 2 tbsp olive oil
  • 15 sage leaves
  • chop 3
  • 200g cooked chestnuts
  • chopped
  • 500g carrots
  • peeled
  • thinly sliced
  • 800ml vegetable stock
  • 3 tbsp plain vegan yoghurt (see VBites range)


servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

Prepare the onion, sage, chestnuts, carrots and make up the stock.

Heat half the oil in a large saucepan and add to onion. Cook until translucent on a low heat, covering the pan for 5 minutes. Add the 3 chopped sage leaves, chestnuts, carrots and the stock. Bring the liquid to the boil. Then reduce the heat, cover and cook for 25 minutes or until the carrots are tender and ready to puree.

Step 2

Remove the carrots and liquid from the heat and transfer to a blender, in batches if necessary. Puree until smooth, then return to the heat and simmer again on low heat.

Step 3

Fry the remaining sage leaves in another pan in the rest of the oil until crisp.

Ladle the soup into warmed bowls, top with the yoghurt and some sage leaves.

Serve with salads, breadsticks or as a starter for 6 persons

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