| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Carrots; scraped (1lb) |
| 15 |
g |
Butter or vegetable margarine; (1/2 oz) |
| 1 |
|
Medium-size onion; sliced thinly |
| 1 |
|
Clove garlic; chopped finely |
| 1 |
ts |
Paprika |
|
|
A good pinch of chilli powder |
| 900 |
ml |
Vegetable stock; (1 1/2pints) |
| 1 |
tb |
Tomato pur.e |
INSTRUCTIONS
Finely grate 50g (2oz) of the carrots. Thinly slice the rest. Melt the
butter or margarine in a saucepan on a low heat. Stir in the sliced
carrots, onion, garlic, paprika and chilli powder. Cover the pan and cook
on a very low heat for 10 minutes. Pour in the stock and add the tomato
pur.e. Bring the soup to the boil, cover and simmer for 20 minutes.
Either work the soup in a blender or food processor or put it through the
fine blade of a vegetable mill. Return it to the saucepan and reheat if
necessary. Serve in individual bowls, with the grated carrot floating on
top.
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