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SPICY ASIAN CARROT SOUP (Serves 2)
This soup is an excellent winter warmer. The amount of chilli used here gives a mild soup; increase the
amount if you like it HOT!
1 tbsp vegetable oil
? an onion, chopped
1 small celery stick, chopped
1 garlic clove, crushed
225g (8 oz) carrots, chopped roughly
2cm (
1
/
2 inch) root ginger, peeled and thinly sliced
pinch of chilli powder
1
1
/
2 cups of vegetable or chicken stock
1 tbsp soy sauce
1 tbsp peanut butter
1
/
2 tsp sugar
1 tsp sesame oil
1
/
2 cup milk
sour cream or crème fraiche to serve
In a saucepan on HI cook the onion, celery, garlic, carrots, ginger and chilli powder in oil until
onion is softened.
Add stock and bring to the boil. Reduce temperature and simmer until the carrots are tender
(30-45 minutes).
Add the remaining ingredients and puree using a blender, food processor or stick blender.
Return to saucepan and heat. Serve with a spoonful of crème fraiche or sour cream.
Variation
For Indian style carrot soup add
1
/2 tsp of toasted cumin seeds with the vegetables and substitute soy
sauce, peanut butter, sesame oil and milk for
1
/2 cup of thick natural unsweetened yoghurt and an extra
1
/2 cup of stock.
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