Egg Free Food Lunch Mains Nut Free Sides/Light Bites Starters Vegetarian

Carrot Soup

1st March 2019

Total Time35 mins

Yields1 Serving

 45 g lightly salted butter
 50 g diced onion
 170 g carrots
 100 g potato (peeled)
 ¼ tsp ground turmeric
 ¼ tsp ginger
 ½ tsp cinnamon
 A pinch of ground pepper
 200 ml made of vegetable stock
 90 ml boiling water
 1 sprig of coriander
 A pinch of chilli flakes

1

Place butter and onions into a pan and cook on a low heat for 5 minutes.

2

Whilst the onions are cooking peel then cut the carrots and potato. After the onions have been cooking for 5 minutes add the carrots, potato, turmeric, ginger, cinnamon and ground pepper and mix thoroughly. Then add in the stock and boiling water, place the lid on the pan and leave simmering on a low heat for 15 minutes.

3

After 15 minutes check the carrots are soft and will easily blend. If this is the case then take the pan off the heat and blend.

4

Once blended add the coriander and chilli flakes and then you're ready to serve!

Ingredients

 45 g lightly salted butter
 50 g diced onion
 170 g carrots
 100 g potato (peeled)
 ¼ tsp ground turmeric
 ¼ tsp ginger
 ½ tsp cinnamon
 A pinch of ground pepper
 200 ml made of vegetable stock
 90 ml boiling water
 1 sprig of coriander
 A pinch of chilli flakes

Directions

1

Place butter and onions into a pan and cook on a low heat for 5 minutes.

2

Whilst the onions are cooking peel then cut the carrots and potato. After the onions have been cooking for 5 minutes add the carrots, potato, turmeric, ginger, cinnamon and ground pepper and mix thoroughly. Then add in the stock and boiling water, place the lid on the pan and leave simmering on a low heat for 15 minutes.

3

After 15 minutes check the carrots are soft and will easily blend. If this is the case then take the pan off the heat and blend.

4

Once blended add the coriander and chilli flakes and then you're ready to serve!

Carrot soup

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