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Carrot and Chili Soup

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“Very simple yet very refreshing (with a bit of a kick).”
READY IN:
15mins
SERVES:
2
YIELD:
2 Bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a pan until hot, fry the onion, garlic and chili for 2 minutes - or until softened. Add the carrots and fry for a further minute.
  2. Add chicken stock and cook until the carrots are slightly softened.
  3. Remove veg with a slotted spoon and place in blender. Blend until smooth.
  4. Return to the pan and stir in with stock.
  5. Season to taste.
  6. Sevre with crushed swedish wholemeal toasts.

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