Carrot Soup
Servings
2
people
Servings
2
people
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
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.