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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Very simple yet very refreshing (with a bit of a kick). Ingredients:
4 medium carrots (peeled and diced) |
1 red chile (diced and de-seeded) |
500 ml chicken stock |
1 medium onion (diced) |
1 garlic clove (crushed) |
1 teaspoon olive oil |
Directions:
1. Heat the oil in a pan until hot, fry the onion, garlic and chili for 2 minutes - or until softened. Add the carrots and fry for a further minute.
2. Add chicken stock and cook until the carrots are slightly softened.
3. Remove veg with a slotted spoon and place in blender. Blend until smooth.
4. Return to the pan and stir in with stock.
5. Season to taste.
6. Sevre with crushed swedish wholemeal toasts.
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