Friday, 19 December 2014

Carrot Soup Recipe

I don't know where this recipe came from..

 I used to make it a lot when I first learnt to cook and recently found the recipe again in one of my old notebooks.

Its so easy, delicious and warming. The perfect wintery food*.

(Serves 4-5)

8 large carrots, peeled & sliced
1 large red onion, diced
2 tbsp margarine
2 large potatoes, peeled & diced
2 litres GF vegetable stock
1 tsp paprika
1 tsp chili powder
1 tsp fresh parsley, chopped
2 tbsp cream cheese
Salt & pepper
Splash of oil (to taste)
4 heaped tsp crème fraiche, to serve

Heat the oil and margarine in a large saucepan, add the onions and carrots and saute for 15 minutes until softened.

Add the potatoes, stock, paprika, chili powder and salt & pepper, bring to the boil, then turn down and simmer for 20 - 25 minutes until all the veg has cooked through.

Remove from the heat, and stir in the parsley leaves but save a few for garnish.

Using a hand blender, blitz until smooth and return to a medium heat. Stir through the cream cheese and continue stirring until melted through.

Serve with a dollop of crème fraiche and the extra parsley leaves.

*best enjoyed in a big mug under a cosy blanket

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