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Eggy Carrot Soup Recipe

Adding eggs to soup doesn’t seem to be something that happens especially often, but with a need to get additional goodness and some protein into family members, adding some eggs to soup is working out very well for us.

We’ve never actually tasted the eggs in our soups, so they’re a great way to hide things kids might not choose to eat.

It’s one of those things that you need to experiment with, but from the soups I have made this way, they’ve worked out very well indeed.

Eggy Carrot & Sweet Pepper Soup

Lesley Smith
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 21 mins
Total Time 31 mins
Course Soup Maker
Cuisine Soup
Servings 4 - 6 Bowls

Ingredients
  

  • 2 Eggs
  • 350 g Carrots Peeled and Sliced
  • 300 g Potatoes Diced
  • 100 g Sweet Peppers Chopped
  • 2 Spring Onions Chopped
  • 1 Teaspoon Olive Oil
  • Up to 800ml Hot Chicken or Vegetable Stock
  • Salt & Pepper to taste

Instructions
 

  • Saute your spring onions and sweet peppers with the olive oil for a few minutes, or until soft.
  • Add the remaining ingredients to your soup maker, including the eggs. You don't need to whisk them, just crack the eggs and put them straight into the soup maker.
  • Top up with stock to the maximum level of your soup maker.
  • Add salt and pepper to taste.
  • Stir well, to ensure the eggs do not stick to the side of your soup maker.
  • Choose the smooth option.
  • On occasion, I have had to run this version of soup through two cycles of my smooth soup selection. You'll be able to judge it when you open your machine at the end of the cooking cycle.

 

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1 Comment

« Carrot and Apple Soup – Fabulous for Spring
Cabbage Soup Recipe »

Comments

  1. Donna Anstead says

    February 1, 2018 at 2:31 pm

    5 stars
    I often put egg in soup. Only had a soup maker for a week so not tried it yet but i will definitely give this a go x

    Reply

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