Carrot and chilli soup

PennyBy Penny    

February 13, 2016

Ingredients

2 pints of vegetable stock ( homemade or a cube )

About 10 carrots cleaned and chopped

1 medium onion chopped

0.5 of a red chilli or a good splash of Tabasco sauce

A pinch of cumin

1 garlic clove

Salt and paper to taste

Splash of vegetable oil or spray the pan well

Directions

1Sauté the carrots and onions in a pan with a splash of oil for about 5 minutes

2Add the chilli ( if using ) and sauté for another minute

3Add in the cumin seasoning and stock

4Simmer until the vegetables are softened

5Blitz with a hand blender leaving a couple of carrot pieces whole

6Check seasoning and add the Tabasco now

7Serve

8Can be made in the slow cooker , cook for about 4 hours . To make the n a pressure cooker sauté veg and then cook for 7-10 minutes

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