Carrot and Chili Soup

Very simple yet very refreshing (with a bit of a kick).

• Ready In: 15 mins
• Serves: 2
• Yields: 2 Bowls

Ingredients

• 4  medium carrots (Peeled and Diced)
• 1  red chile (Diced and De-seeded)
• 500  ml  chicken stock
• 1  medium onion (Diced)
• 1  garlic clove (Crushed)
• 1  teaspoon olive oil

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.