Carrot Soup

Ingredients  

Carrot Soup

500 g sliced carrots

2 tablespoons butter or oil

1 chopped onion

1 tablespoon chicken soup powder (I always use the parev one) dissolved in 1 liter (4 cups) of hot water

1 teaspoon sugar

2 tablespoons fresh chopped parsely

Salt and pepper to taste

How to do it

1. In a medium sized pot, saute carrots and onions in butter/oil on medium heat for about 10 minutes

2. Add the chicken broth, seasoning, sugar and parsley to the pot and bring to the boil. Turn down the heat and let it simmer for about 20 minutes or until the carrot are very soft.

3. Liquidize till smooth. (I use a hand held liquidizer, one of my favorite gadgets that saves you from the hassle of pouring the hot soup into a regular liquidizer.)

Serves 5. I usually double this recipe because second are always required.

Note: You can add other vegetables – butternut squash, pumpkin, zucchini – just follow the same recipe and keep the same proportions of vegetables to liquid.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s