CARROTS WITH KAFFIR LEAVES SOUP
Saturday, May 5th, 2012
Carrots & Kaffir leaves soup
This soup is one of the many ways of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work more efficiently.
Ingredients: (4)
4 Medium-sized carrots, peeled and cubed
1 Medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1thumb sized ginger, crushed
2tbsp vegetable oil
1 large tomoat, skinned, deseeded and chopped
1 large potato, peeled and cubed
3 Kafir leaves
1 stock cube (of your choice) dissolved in 700ml of warm water
1 small tub of creme fraiche for garnishing
Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of creme fraiche with French garlicy bread.
Greetings and enjoy!!
Tags: Carrots, creme fraiche, kaffir leaves, potatoes, Sweet potato and blackeyed beans soup
Posted in General, Main Courses - Vegetarian, Recipes, Soups, Vegetables | 1 Comment »