Yield: 2 Servings
|350 grams||Carrots, cooked|
|600 millilitres||Vegetable stock|
|2 teaspoons||Garam masala|
|Salt; to taste|
For all its simplicity - and economy! - this is an exceptional soup.
It takes hardly any time to prepare, yet the results are sensational.
Lovely with hot granary bread straight from the oven.
Liquidize the carrots with the stock and the garam masala. Heat gently, stirring, for 5 minutes, then season to taste with salt.
Simmer for a further 5 minutes before serving.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias