Potato and carrot soup

Name: Potato and carrot soup
Yield: 6 servings
Cuisine: Bake
Ingredients: 4.00 garlic large cloves; 15.00 ml fresh chillies 573; 1.00 onion chopped; 2.00 potatoes peeled and chopped; 3.00 carrots large, peeled; 2.00 Litres stock chicken; 15.00 ml fresh parsley finely chopped; 125.00 ml cream

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (8)

4.00	garlic — large cloves
15.00 ml	fresh chillies — 573
1.00	onion — chopped
2.00	potatoes — peeled and chopped
3.00	carrots — large, peeled
2.00 Litres	stock — chicken
15.00 ml	fresh parsley — finely chopped
125.00 ml	cream

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Method:

Place whole unpeeled garlic on oven tray and bake, uncovered, in moderately hot oven for about 50 minutes or until garlic is soft. Cool garlic for 10 minutes; cut in half and carefully squeeze out garlic.
Heat oil in a saucepan and add garlic potatoes, carrots and stock. Simmer, uncovered, for about 20 minutes or until vegetables are tender.
Blend or process mixture in batches until smooth. Return to pan, add parsley and cream. Simmer, stirring, until heated though.
Serve with sesame potato bread (see recipe).