Food & Fire Outdoor Living: Carrot Soup & Stews

Michael Palmer
2 days ago
2 min read

Food & Fire Outdoor Living

There’s something timeless about cooking outdoors in Yorkshire, with the crackle of the wood‑fired oven and the scent of roasting vegetables drifting through the back garden. In our latest podcast, Lyn and I share the story of a rustic carrot soup that takes two days to prepare but you can do it in one! a recipe built on patience, flame, and simple ingredients.

The Carrot Soup Journey

On day one, we chop raw carrots into one‑inch pieces, add parsnips and garlic, and drizzle them with oil in a Dutch oven. 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, letting it char until smoky and rich.

The following day, fresh ginger brings a zing, 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 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.

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.

Listen & Explore

You can hear the full story — from chopping and roasting to blending and serving — in our latest podcast episode. It’s not just a recipe; it’s an experience of Yorkshire life by firelight.

Discover more regional stories, recipes, and mapped walks at Whiteshire.co.uk.