Carrot soup

Name: Carrot soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 1.00 onion large, chopped; 2.00 garlic cloves, crushed; 3.00 ml cumin ground; 500.00 g carrots scraped and cut into pieces; 1.00 potatoes peeled, chopped; 1.00 Litres stock vegetable or chicken; 410.00 g white kidney beans tinned, drained; sea salt and freshly ground black pepper; plain yoghurt; fresh parsley chopped, to garnish

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

30.00 ml	fresh chillies — 573
1.00	onion — large, chopped
2.00	garlic — cloves, crushed
3.00 ml	cumin — ground
500.00 g	carrots — scraped and cut into pieces
1.00	potatoes — peeled, chopped
1.00 Litres	stock — vegetable or chicken
410.00 g	white kidney beans — tinned, drained
	sea salt and freshly ground black pepper
	plain yoghurt
	fresh parsley — chopped, to garnish

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Method:

Heat the oil in a saucepan and sauté the onion until soft. Add the garlic, cumin, carrots and potato pieces and sauté until glossy.
Add the stock and bring to the boil, reduce the heat and simmer slowly until the vegetables are tender. Cool slightly and process in a food processor. Return to the saucepan, add the beans and repeat. Ladle into hot soup bowls and garnish with a swirl of plain yoghurt and parsley.
Serves 4.