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
1/4 teaspoon of curry powder (optional)
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.