Carrot and Chili Soup

• 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

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

carrots, red chile, onion, garlic, olive oil

Taken from www.food.com/recipe/carrot-and-chili-soup-292461 (may not work)