CARROT SOUP

500 gm of carrots
2 sticks of celery
1 onion
1 clove of garlic
1 teaspoon of olive oil
½ teaspoon of mustard powder
1.2 teaspoon of onion seeds
Dash of Tabasco
Sprigs fo fresh thyme
½ inch ( 1 ¼ cm ) grated gingeroot
1 cups of vegetable stock
Freshly ground pepper

· Peel and chop carrots , celery , onion, and garlic.
· Soften the onion and garlic in a large saucepan with olive oil and herbs and spices.
· Add carrots and celery and simmer
· Add the stock and simmer for about 40 minutes
· Add more water if the soups thickens too much
· Blend the soup and serve with fresh bread.


From Nalaie Savona The KitchenShrink: Food and Recipes for a Healthy Mind
Duncan Baird Publishers London 2003
A great book with lots of useful ideas