Velvety Carrot Soup
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An amazing wintry starter with a fine taste that will make a lasting impression on your guests.
In a casserole-type pan warm the olive oil and butter together and stir fry the leek and spring onions for 3 minutes. Chop the potatoes and carrots finely and add them in. Leave for 3 minutes to glaze, then, add the meat stock. Simmer for 25 minutes. Remove from heat and blend the soup until smooth. Return to the heat, add the herbs and simmer for another 5 minutes. Serve with yoghurt.
portions 4
Cooking Time 35 minutes
Ingredients
- 500g carrots
- 1 stalk of leek, finely chopped
- 1 stick of celery
- 2 spring onions, finely chopped
- 2 potatoes
- ½ l meat stock
- a pinch of ginger
- ¼ teacup of extra virgin olive oil
- a pinch of grated nutmeg
- 1 tablespoon butter
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