Serves 4
Ingredients
6 Large carrots
2 Peppers (red, yellow or orange)
1 Large sweet potato
1/2 Red Onion
1 Tsp cumin seeds
3 Tbsp curry powder
1/2 Tsp chilli powder
2 Garlic cloves
3 Tbsp vegetable oil
1L Stock (chicken or vegetable)
A pinch of salt and pepper
Method
1. Peel and roughly chop carrots and sweet potato, then roughly chop the onion and peppers.
2. In a large pan, fry off cumin seeds, curry powder, chilli powder and garlic cloves in vegetable oil on a low - medium heat (make sure it doesn't burn or you will get an unpleasant taste!)
3. Add vegetables to pan and sweat off for 10 minutes on a low - medium heat.
4. Add stock and a pinch of salt and pepper to pan and leave to simmer until vegetables are thoroughly cooked (25 minutes on a low - medium heat) - overcooked is better!
5. Using a hand blender, blend until smooth and creamy.
Serve with a crusty bread roll and a sprinkle of chilli powder!
G.
Ingredients
6 Large carrots
2 Peppers (red, yellow or orange)
1 Large sweet potato
1/2 Red Onion
1 Tsp cumin seeds
3 Tbsp curry powder
1/2 Tsp chilli powder
2 Garlic cloves
3 Tbsp vegetable oil
1L Stock (chicken or vegetable)
A pinch of salt and pepper
Method
1. Peel and roughly chop carrots and sweet potato, then roughly chop the onion and peppers.
2. In a large pan, fry off cumin seeds, curry powder, chilli powder and garlic cloves in vegetable oil on a low - medium heat (make sure it doesn't burn or you will get an unpleasant taste!)
3. Add vegetables to pan and sweat off for 10 minutes on a low - medium heat.
4. Add stock and a pinch of salt and pepper to pan and leave to simmer until vegetables are thoroughly cooked (25 minutes on a low - medium heat) - overcooked is better!
5. Using a hand blender, blend until smooth and creamy.
Serve with a crusty bread roll and a sprinkle of chilli powder!
G.
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