Categories: Soups

Ingredients

• 450g carrots, peeled & diced
• 3 tblsp butter
• 1 medium onion, diced
• 3/4 tblsp arrowroot powder
• 1 1/4 litres chicken stock
• bunch of corriander, finely chopped
• salt & pepper
• Can add celery or bacon for extra flavour

Directions

1. Heat butter in a large pan & fry onion (& bacon) for a few mins.

2. Add carrots (& celery) and cook stiring constantly for 5 mins – add a small amount of stock if sticking.

3. Add arrowroot & cook for 1 min.

4. Gradually stir in the stock & bring to the boil.

5. Simmer for 30 mins until veg is soft.

6. Remove from heat & allow to cool then blend to desired consistency.

7. Add coriander & reheat.

8. Season to taste.

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