Food & Fire Feast: Carrot Soup & Stews

MP Landscape Design
2 days ago
2 min read

Cooking by Firelight

There’s something magical about cooking outdoors, especially when the wood‑fired oven is glowing and the back garden feels like the heart of the home. In our latest podcast episode, Lyn and I share the story of a rustic carrot soup that takes two days to prepare — a recipe built on patience, flame, and simple ingredients.

If you enjoy this kind of outdoor living, you can explore more on my Food & Fire Outdoor Living page, where I design custom outdoor kitchens tailored to each space and lifestyle.

The Carrot Soup Journey

Day One: Roasting the Base

We start with raw carrots, chopped into one‑inch pieces. Parsnips and garlic join them in the Dutch oven, drizzled with oil. The pot slides into the wood‑fired oven, where the heat transforms the vegetables into something sweet and golden.

Just as they begin to caramelise, we add a red onion. It chars beautifully, adding a smoky depth that becomes the foundation of the soup.

Day Two: Brightness and Balance

The next day, fresh ginger brings a zing that cuts through the sweetness. Two oranges add a citrus sparkle, and stock ties everything together. Once blended, the soup becomes silky and golden — a bowl of warmth with layers of roasted depth, ginger heat, and citrus lift.

More Than Just Soup

We never cook just one thing. Alongside the carrot soup, the wood‑fired oven hosts a rich Bolognese served with homemade bread, a hearty chicken stew, and a slow‑cooked pork stew. It’s a feast that fills the air with aromas and ensures there’s plenty to share.

For more recipes and regional inspiration, visit Whiteshire.co.uk, where Lyn and I share Yorkshire walks, local heritage, and community stories.

Why It Matters

Cooking this way isn’t just about food. It’s about slowing down, letting flavours deepen, and enjoying the process together. The fire becomes a gathering place, the dishes a celebration of patience and abundance.