Friday, 26 March 2010

Carrot Soup.

  • 1 onion (chopped)
  • 1 crushed clove of garlic
  • 500g of chopped carrots
  • 1 litre of vegetable stock
  • Black pepper to taste

Chop an onion and saute in butter or olive oil (from allowance or syns) with a crushed clove of garlic until soft.

Add about 500g of chopped carrots and cook for a few minutes.

Add the vegetable stock, bring to the boil and simmer until the carrots are tender (about 15 - 20 mins).

Remove from heat and season with pepper.

Liquidise in a blender or food processor.

Serve with fresh crusty bread from allowance or syns

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