Soup for lunch is a great alternative for a ham and cheese sandwich. It’s a vitamin explosion full of sweet carrot and spiced up with chili.
300 gr. Carrot
1 Onion (I used a red one, but white would do as well)
1 clove of Garlic
2 Spring Onions (half an onion for garnish)
Pinch of chili pepper (powder)
500 ml. Chicken stock (replace with vegetable stock for a vegetarian version)
– Cut the carrot in 2 cm dices. Chop the onion, paprika and 1,5 spring onion roughly.
– Heat some oil or butter in a soup pan and saute the onion for a 2 minutes. Crush the garlic and add to the pan.
– Add the paprika and carrot, stew for 3-4 minutes. Add 1,5 spring onion and a pinch of chili pepper.
– Add the stock and bring to a boil. Let it simmer for 10-15 minutes until the carrots are just cooked.
– Put is all in the blender and mix until a smooth consistency.
TIP: be careful with hot liquid in a blender! To prevent the lid swinging off and leaving you covered in hot soup: only fill the blender max. 3/4 of the way. Take the complete lid (or the small center piece) off and replace it with a clean kitchen towel. When turning the blender on, make sure the hot air can escape through a gap you leave.
– Put the soup back into the pan and heat is back up on a low heat.
Serve with the left over, finely chopped spring onion and toast. A swirl of crème fraîche or sour creme will make it a bit fresher.