Cream of Carrot Soup

Ingredients

Butter  40 grams

Carrots  8 large, trimmed and peeled if not organic, thinly sliced

Garlic  3 cloves, finely chopped

Chicken Stock or Vegetable Stock  1 litre or 1 good quality stock cube or boullion powder

Cream or Crème Fraîche or the Milk of Buffalo Mozzarella  100 millilitres

Chilli powder/flakes  (optional)  a sprinkling

1. Melt the butter in a large saucepan.  Add the thinly sliced carrots and gently sauté.  After about 3 or 4 minutes, add the garlic and sauté until soft

2. Add the Stock

3. Simmer until the carrots are cooked – about 10 minutes

4. Add the chilli and then whiz everything with a hand blender  - or in a liquidizer - until smooth

5. Stir in the cream.  Serve garnished with a sprig of basil, parsley or chive

Hot Tip:
Keep the lid on the saucepan while simmering the carrots

A Few Health Benefits Include: 
Carrots contain betacarotene, which is good for asthma, influenza and boosting the immune system.  It is also reputed to be an aphrodisiac
Garlic is good for coughs, colds, acne, heart disease, asthma, bronchitis, mouth ulcers and high cholesterol
Chilli is good for sinusitis, varicose veins, stimulating circulation and boosting metabolism.  It, like carrots, is reputed to be an aphrodisiac.

Oxford Film Club