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Carrot and chilli soup

Yields1 Serving

 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
1

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

2

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

3

Add in the cumin seasoning and stock

4

Simmer until the vegetables are softened

5

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

6

Check seasoning and add the Tabasco now

7

Serve - Can 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