sheila t
11-26-2006, 08:25 PM
Ingredients
1 tbsp Olive Oil
1 Medium Onion
6 Large Carrots
10g Root Ginger
1 Vegetable Stock Cube
1½ Pints Boiling Water
1 tbsp Basil
1 tsp Black Pepper, Freshly Ground
1 tsp Sea Salt
Method
Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion.
Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft.
Pour contents of pan, along with salt & pepper, into food processor and blend, adding more water if needed.
Garnish with basil and serve.
Yummy!!!!!!! Sheila xxx :)
1 tbsp Olive Oil
1 Medium Onion
6 Large Carrots
10g Root Ginger
1 Vegetable Stock Cube
1½ Pints Boiling Water
1 tbsp Basil
1 tsp Black Pepper, Freshly Ground
1 tsp Sea Salt
Method
Heat oil in a large pan. Add in onion, carrot & ginger. Let cook for 5 minutes to soften the onion.
Mix up vegetable stock using water and stock cube. Add to pan and bring to the boil. Cover saucepan and let simmer for 35 minutes so that your carrots are nice and soft.
Pour contents of pan, along with salt & pepper, into food processor and blend, adding more water if needed.
Garnish with basil and serve.
Yummy!!!!!!! Sheila xxx :)