Ingredients
675g/1�lb 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
� teasp Cayenne Pepper
� teasp Ground Mace
� 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.
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
