chocko1
Gold Member
SPICY CARROT SOUP - Serves 6
1 Syn per serving, if using oil, instead of Frylight
1 tbsp. sunflower oil - 6 Syns (or use Frylight)
1 large onion, finely chopped
2 cloves of garlic, crushed
2 large carrots, cut into chunks
500g floury potatoes, peeled and cut into chunks
1 tbsp. hot curry powder
1 litre vegetable stock
Heat the oil in a large pan and cook the onion and garlic, until softened.
Add all the remaining ingredients and season with black pepper.
Bring to the boil, then simmer for 20-25 minutes, or until the veg is tender.
Remove the pan from the heat, then blend until smooth.
Good served with chopped, fresh coriander sprinkled over and with a chunk of HEX crusty bread.
1 Syn per serving, if using oil, instead of Frylight
1 tbsp. sunflower oil - 6 Syns (or use Frylight)
1 large onion, finely chopped
2 cloves of garlic, crushed
2 large carrots, cut into chunks
500g floury potatoes, peeled and cut into chunks
1 tbsp. hot curry powder
1 litre vegetable stock
Heat the oil in a large pan and cook the onion and garlic, until softened.
Add all the remaining ingredients and season with black pepper.
Bring to the boil, then simmer for 20-25 minutes, or until the veg is tender.
Remove the pan from the heat, then blend until smooth.
Good served with chopped, fresh coriander sprinkled over and with a chunk of HEX crusty bread.