Carrot Soup
This is a light soup and is delicious on its own or can be served with crusty bread. The cumin powder gives it a touch of spice which balances the sweetness of carrots.
Ingredients
- 150 g carrot
- 80 g potato
- 50 g onion
- 1/4 tsp chilli/paprika powder
- 1 tsp butter or olive oil
- 1/2 tsp cumin powder
- salt to taste
Servings: people
Instructions
- Dice the onion and sauté in a little butter or oil until soft.
- Peel and chop carrot and potato into large chunks. Add to the sautéed onions.
- Pour in 500 ml water, chili/paprika powder and salt. Cook until tender. Cool.
- Strain cooked vegetables and reserve liquid.
- Puree vegetables until smooth with a little of the reserved liquid, cumin powder and salt if necessary.
- Add reserved water and make up to 1 liter volume. Boil again for a minute and serve.