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Spiced Carrot Soup   Veg  HT  CD  SP  70mins

Serves 4-6   Hot    Cold  Vegetarian  Vegetable  Vegetables  Nuts  Spices  Herbs  Soups Starter   Gluten Wheat Free   Eggless

Ingredients
675g/1½lb Carrots, chopped
1 large Onion, chopped
1 small Potato, peeled and diced
1 x 400g/14oz tin chopped Tomatoes
6 Spring Onions, (green and white parts) chopped
¼ teasp Cayenne Pepper
¼ teasp Ground Mace
½ teasp Ground Ginger
Salt
600ml/20fl.oz. Milk
480ml/16fl.oz. Water
To serve
2 tbsp Flaked Almonds, toasted
2 tbsp finely chopped Basil


Instructions

1. Place all the ingredients apart from the almonds and basil in a large saucepan bring to the boil, stirring then reduce the heat, cover and simmer for 30 minutes, or until the carrots are soft.

2. Allow to cool a little then transfer the soup to a blender or food processor and process until smooth. You will probably have to do this in batches.

3. Return the soup to the rinsed out saucepan, reheat gently and adjust the seasoning if necessary.

4. To serve - transfer the soup into individual serving bowls and garnish with the basil and toasted almonds.

This soup can also be served chilled.

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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 Hors d'oeuvre Recipes 

What's in Season

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