Thursday, November 01, 2007

Dinner Thursday 1 November 2007 - Carrot Confetti Soup

Carrot Confetti Soup
20 ml sunflower oil
2 large onions, chopped (about 430g)
5 cloves garlic, crushed
1 kilo carrots, chopped
150g celery, chopped
150g potatoes, chopped and chopped
1 litre vegetable stock
2 tsp curry powder
½ - 1 tsp dried chilli flakes

½ yellow pepper, chopped finely (about 50g)
½ red pepper, chopped finely (about 50g)
1 small green pepper, chopped finely (about 100g)

In a large pot, saute the onions, garlic in the vegetable oil until beginning to soften. Add carrots, celery & potatoes and cover with the stock. Simmer until everything is tender, then add the curry powder and chili flakes to taste. Season with salt & pepper and whizz in a blender until smooth (or use a stick blender).

Add the finely diced peppers (the "confetti") and cook for a further 5 -10 minutes, until the peppers are lightly cooked.

Makes 4 servings

Nutrition Data per serving
Calories (kcal) 225.8
Carbohydrate (g) 40.2
Protein (g) 5.0
Fat (g) 8.3

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