Carrot and Chili Soup

1. 1

   Heat the oil in a pan until hot, fry the onion, garlic and chili for 2 minutes - or until softened.

2. 2

   Add the carrots and fry for a further minute.

3. 3

   Add chicken stock and cook until the carrots are slightly softened.

4. 4

   Remove veg with a slotted spoon and place in blender.

5. 5

   Blend until smooth.

6. 6

   Return to the pan and stir in with stock.

7. 7

   Season to taste.

8. 8

   Sevre with crushed swedish wholemeal toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.