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
2 tbsp Flaked Almonds, toasted
2 tbsp finely chopped Basil
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.