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Ingredients
- 500g carrots, scraped
- 15g butter/margarine
- 1 medium sized onion, sliced thinly
- 1 clove garlic, chopped finely
- 1 teaspoon paprika
- A good pinch of chili powder
- 900 ml vegetable stock
- 1 tablespoon tomato puree
Instructions
- Finely grate 50g of the carrots. Thinly slice the rest. Melt the butter or margarine in a saucepan on a low heat. Stir in the sliced carrot, onion, garlic, paprika, and chili powder.
- Cover the pan and cook on a very low heat for 10 minutes. Pour in the stock and add the tomato puree. Bring the soup to a boil, cover, and simmer for 20 minutes
- Either process the soup in a blender or a food processor. Return it to the saucepan and reheat if neccessary. Serve in individual bowls with grated carrot floating on top.
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