Ingredients
- 50g butter
- 600g carrots, sliced
- 1 medium onion, finely sliced
- 1 clove garlic, sliced
- 1 tablespoon sweet paprika
- 1 tablespoon cumin
- 900ml vegetable stock
- 100ml milk
- 2 teaspoons lemon juice
- 1 tablespoon chives, chopped
Method
- Melt the butter in a saucepan, add the carrots, onion, garlic, paprika and cumin
- Stir, then cover and cook on a gentle heat for 20 minutes, stirring occasionally
- Add stock, bring back to the boil, then cover and simmer for a further 10 minutes until the carrots are tender
- Blend until completely smooth, then add the milk and lemon juice
- Reheat gently, season to taste and serve topped with chopped chives
