Spicy Carrot Soup

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Ingredients

• 1 kg (2lb) Carrots sliced
• 4 sticks celery sliced
• 2 medium red onions
• 1 clove garlic
• 1 teaspoon of curry powder
• 1 clove crushed garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried chives
• 2 bay leaves
• 2 teaspoons of Vecon vegetable stock
• 1.4 litres (2.5 pints) water
• salt and freshly ground pepper to taste

Method

• 1. Put all the ingredients into a large saucepan and bring to the boil, simmer for approximately 25 minutes until all the vegetables are soft.
• 2. Once cooked, remove the bay leaves and transfer the soup to a liquidiser or use a stick blender and liquidise until smooth.
• 3. Adjust the consistency with a little extra stock if the soup is too thick and season with salt and pepper.
• 3. Serve hot or cold.

About

• Difficulty: Easy
• Preparation: Other
• Provides: 4 servings
• Yields: Soup
• Vegginess:: Vegan

Type

• Soup

Timings

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Allergy details

• Dairy free
• Egg free

Author

This recipe was reproduced with the kind permission of lindaw.