1kg carrots, chopped
1 onion, chopped
2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground mace
1.5l chicken stock
Knob of butter
Salt and pepper
Melt the knob of butter in a large saucepan.
Add the onions, salt and pepper and fry for a couple of minutes, then add the carrots and spices and stir until all veg is coated evenly. Fry for another 5 mins.
Add the stock, bring to the boil, and simmer for 30 mins.
Blend the soup and enjoy with some nice crusty bread!
It looks like it's the first time you've visited the CAP website.
The cookie settings are set to 'allow all' to give you the best experience and help us maintain the site. If you continue without changing these settings, you consent to this.