Chestnut, Carrot & Thyme


Preparation info

  • Serves


    • Difficulty


Appears in

Seasonal Soups

Seasonal Soups

By Fraser Reid

Published 2019

  • About

We tend to put this soup out at Christmas time as it works really well as a starter on the big day. It is luxurious enough but not overwhelmingly spicy or too filling. Try changing the flavours a bit by switching the carrots with parsnips and swapping the thyme with sage or rosemary.


  • 1 tablespoon olive oil or butter
  • 1 onion, peeled and roughly chopped
  • 2


Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, garlic, celery, chestnuts and carrots for 10 minutes.

Sprinkle in the thyme leaves and continue to fry for another minute or so.

Add a litre of boiling water and the crumbled stock cubes, and then bring to the boil. Turn down the heat and simmer for 20 minutes.

Blend the soup until perfectly smooth