CARROT SOUP

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INGREDIANTS
· Carrots peeled and chopped 1 kg
· Olive oil 1 tbsp
· Onion finely chopped 1
· Spring onions 2
· Vegetable stock 5 cups
· Pumpkin seeds 4 tbsp
· Coriander finally chopped 2 tbsp
METHOD
Heat oil in a pan; add onion, spring onion, and carrots. Cook for 5 minutes, stirring gently. Add stock and cook, covered, on a gentle flame for 30 minutes or until carrots are tender. Blend the soup in a food processor until it reaches a smooth consistency, or slightly chunky, which ever you prefer. Add salt and pepper. Serve sprinkled with pumpkin seeds and chopped coriander leaves.

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