Serves 4

Preparation time - 10 minutes

Cooking time - 40 minutes

5ml/1tsp vegetable oil

1 onion chopped

500g/1lb 2oz carrots peeled and chopped

3 cloves garlic crushed

900ml/1.5pints stock

2 bay leaves

2 tbsp fresh parsley

Salt & pepper

Cream or soya cream to garnish

Heat oil in a large pan and fry the onions for 5 minutes until soft. Add the chopped carrots and garlic and continue to cook for a further 15 minutes, stirring occasionally to prevent it sticking. Add the stock, bay leaves and parsley reserving a small amount of parsley for garnish. Simmer for 20 minutes, then blend. Adjust the seasoning and add more stock if required. Serve with a sprinkle of chopped parsley and a swirl of cream.

Variations

l Carrot and coriander, of course!

l Curry it up with some spices and coconut cream.

l Replace half the carrots with sweet potatoes and try thyme instead of parsley.

l Make a meal of it add butter beans and croutons for a hearty supper.

l Give it a tangy twist by adding orange juice, black pepper and a little tomato puree.

May 15, 2003 09:30