Saturday, 19 November 2011

Spicy Carrot And Basil Soup

I originally made this soup with 2 birds eye chili's! It was really hot, but goooood!  So if you love hot food put 2 chili's in the soup, if you don't like it hot make sure to remove the seeds first.  I made this soup for lunch and accompanied by a grilled cheese sandwich.

serves 4, prep 15 min, cook 45 min
1 Onion
4 Cloves Garlic
620g Carrots
1 Chili Pepper
2 cups stock
2 cups water
12-14 Fresh Basil Leaves
Salt & Pepper
Juice of 1 lime

1 Tablespoon Greek Style Yogurt per bowl

1. Chop onion and mince garlic, saute in pot until translucent.  

2. Add chopped carrots and diced chili pepper saute for 10 minutes.  

3. Pour 2 cups of stock and 2 cups of water in with carrots bring to boil.  

4. Simmer for 30 minutes until carrots are soft.    

5. Mix with hand held food processor while still in pot or pour in blender and blend till smooth.  

6. Add fresh basil leaves, lime juice and salt and pepper to carrots, and blend again quickly.  
Serve with a dollop of Greek yogurt.

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