Carrot soup

Preparation – 10 minutes

Start by washing the celery stalks, carrots and pepper. Prepare 2.5 litres of chicken stock. Use a vegetable peeler to peel the carrots, then cut them  into thin slices.

You can slice the carrots with a chef's knife or a mandolin. Repeat the above step for the celery stalks, and dice the 2 onions.

Thinly slice the garlic cloves and finely dice the green pepper. 

Finishing the carrot soup – 40 minutes

Heat a large saucepan and add some olive oil. Add the diced onions along with the garlic. Sauté for 2-3 minutes, then add the sliced carrots.

Stir, and add the celery and green pepper once the carrots have softened. Sauté for 3 minutes. Pour 2.5 litres of chicken stock into the pan and add 2 bay leaves.

Optionally, add a sliced red chilli. Let the soup simmer for 30 minutes, then remove the bay leaves. Enjoy your homemade carrot soup!