Pantry Cooking: Carrot Soup

We love a soup for lunch with some nice home baked bread, it makes a warming moment in the middle of the day. I like to make a lot of different soups. This is an easy soup with a lot of flavour but your kids will love as well. This recipe serves lunch for 3-4 ppl but you can easily double the recipe.

2 tablespoons of olive oil
400 grams of fresh carrots (or the equivalent of dehydrated carrots after rehydration)
1 leek (or the equivalent of dehydrated leeks after rehydration)
2 tbsp clear honey
Chili flakes to taste (optional)
1 or 2 bay leaves
1.5 liters of vegetable stock

Warm the oil in a pan, fry the leeks until soft. Add the carrots, honey and chili flakes, bay leaves and the stock and put it to a boil. Let it simmer for 30 minutes until all the vegetable are soft. If you use the rehydrated vegetables you can skip the frying step. You can just put all the ingredients in a pan and bring it to a boil.

You can blend the soup until soft but you can also leave it as it is.


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