A couple of days ago I took the children to our local Activity Farm, and they got the chance to dig out their own carrots. It was good fun, and we emerged from the patch with two very full buckets. Once at home, I was slightly disappointed with the taste of our fresh carrots. Therefore I decided to turn most of them in soup, adding some spices to lift it up a bit. I loved the result, and hope you will too. It is a great way to add speed in your day, and it freezes well.

 

Curried Carrot Soup

Serves 4

Syns per serving  Free

 

Ingredients

800g Carrots

200g Onions

2 Garlic Cloves

1 tsp  Ground Cumin

1 tsp Curry Powder (heat to taste)

500ml Stock (I used chicken)

1 tbsp Fresh Chopped Parsley

1 Gollop of fat-free Fromage Fraise

 

Method

Peel and chop the carrots, chop the onion and peel the garlic.

Spry a saucepan with your favourite Frylight and add the carrots, onions and garlic with a pinch of salt. Cook for about 5 minutes, adding some water if necessary.

Add the spices and cook for a further 3 minutes.

Add the stock and bring to a simmer. Cook for about 30 minutes.

Blend the soup with a hand electric mixer until smooth.

At this point, the ideal thing is to press the soup through a sieve, this will give you a smooth and delicious texture. But of course, if you are short on time or just like it a bit more rustic, you can just leave it as it is.

Ladle the soup in a serving bowl, add a dollop of fromage fraise and garnish with the chopped parsley.