Jamie Oliver Carrot Courgette Soup

Something about soup hits different when the sky is sulking and you’re running on yesterday’s sleep. This one—Jamie Oliver Carrot Courgette Soup—landed in my bowl one cold Tuesday and, I don’t know… it just made sense. Silky, pepper-warm, the kind of comfort that sneaks up and stays. I wasn’t expecting much. I had carrots. A courgette. A sad potato. And then, somehow, dinner happened. This one’s a keeper. (inspired by Jamie Oliver)

Ingredients Needed

For the soup:

• 1 onion, brown, peeled and diced
• 400g carrots, rough chopped
• 200g potato, peeled and chopped
• 400g courgette (or zucchini), chopped
• 2 tablespoons olive oil
• 1 teaspoon curry powder (medium)
• 800ml vegetable stock
• 1 teaspoon salt
• 1 teaspoon black pepper

How To Make Jamie Oliver Carrot Courgette Soup

• Rough chop everything into bite-sized, uneven bits. Nothing fancy.
• Heat the olive oil in a big pot. Drop in the onion and let it soften for a few minutes.
• Stir in the curry powder. Let it bloom and release all that cozy aroma.
• Toss in the carrots and potato. Cover the pot and let them sweat gently for a few minutes.
• Add the courgette, pour in the stock, and season with salt and pepper.
• Bring it all to a boil. Then turn the heat down and let it simmer—gently—for about 20 minutes.
• Once the veg is soft, blend it up. Not too smooth. Leave some soul in there.
• Taste. Adjust seasoning if needed. Then ladle into bowls.
• Serve with bread. Crusty, torn, whatever you’ve got.

Why I Love This Recipe

There’s a quiet kind of joy in this soup. It’s not flashy. No cheese pull, no Instagram twirl. But it tastes like something someone made on purpose. I served it with bread I ripped by hand and butter that was too soft. My partner didn’t speak until the bowl was empty. That said enough.

Recipe Tips

• Don’t go heavy on the curry powder at first. It builds. You can always add more, but you can’t un-spice.
• Chop things roughly the same size – unless you want a guessing game in your mouth
• If your stock is bland, your soup will be too. No getting around that
• Too thick, Add hot water. Or more stock if you’ve got it. A little at a time.
• Toppings help – parsley, yogurt, chili flakes if you’re feeling wild

How To Store This Jamie Oliver Carrot Courgette Soup

• Room Temp: Let it cool before you even think about putting it away. Soupy heat + sealed container = bad news.
• Fridge: Once it’s cool, into a container it goes. Lidded. Three days max. It’s better the next day anyway.
• Freezer: Freeze it flat in a bag or fill a container but leave breathing space. It’ll expand. Trust me.
• Reheating: Microwave works. Stovetop’s better. Gentle heat. Stir often. Oven? Eh. Takes too long unless you’re already using it.

Let’s Answer a Few Questions! (FAQs)

What if it’s watery?
Just simmer it longer. Lid off. Let the steam do the work.

No cream? How’s it creamy?
Potatoes, my friend. And blending. That’s all you need.

Can I swap the veg?
Absolutely. Sweet potato, squash, even leftover roast roots. It’s soup, not surgery.

Slow cooker?
Sure. Dump it all in. Low for 6–8 hours. Or high for 3–4. Blend it after.

Nutrition (Per Serving)

• Calories: 182
• Carbs: 27g
• Protein: 4g
• Fat: 8g
• Sugar: 11g
• Fibre: 6g
• Sodium: 1458mg

Try More Recipes:

• Jamie Oliver Roasted Red Pepper And Tomato Soup
• Jamie Oliver French Onion Soup
• Jamie Oliver Carrot And Leek Soup