September: ‘Sacred Simplicity’
❤ Jenny’s Magic ‘Sscrumptuous’ *Classic Carrot Soup ❤
1 medium sized Onion, chopped.
6 large Carrotts, chopped.
2 Tsp Herbs de Province/Mixed Herbs (Typically Thyme, Sage, Rosemary),
4 cloves chopped & crushed Garlic.
1 Tsp Tumeric,
1 Bay Leaf,
1-2 Tsp Garlic Salt,
1/4 Tsp Hot Smoked Paprika
1 Pound Coin sized slice of fresh Ginger,
1/2 Vegetable Stock Cube,
1 Sugar or Sweetner.
To Serve: 1 Tbsp Balsamic Vinegar.
Fry the Mixed Herbs in the Olive Oil, before adding the Onion and cooking until golden brown.
Add the Carrots and fry until mixed with the Olive Oil and Mixed Herbs mixture and until golden brown.
Add the crushed and chopped Garlic, Tumeric, Hot Smoked Paprika, Garlic Salt, Ginger, Bay Leaf and Vegetable Stock.
Fry until nicely mixed and golden brown.
Add enough water to cover the Carrots and bring to the boil and cook for 40 minutes.
Blitz with a blender.