Spanish carrot soup
This spiced Spanish carrot soup is perfect for parties and get-togethers during the winter festive season. You can serve it as an aperitif (in small cups or shot glasses) or as a starter at a dinner party. I like making it for Halloween too, as it can be easily decorated to look spooky! The recipe is enough for 2-4 people ( as starter), double the ingredients if you want to make it for a party.
Ingredients
Method
- Cut the carrots, tomatoes and onions into small pieces and put them in a saucepan with all other ingredients (except the Sherry).
- Bring to the boil, cover with a lid, then simmer over low heat for 30 minutes.
- Turn off the heat, discard the bouquet and allow the soup to cool.
- Blend in a food processor or with a stick blender. Reheat and add the Sherry if you like.
- Serve with yogurt and/or a pinch of ground cumin.