Ingredients
- 20 grams butter
- 1 tablespoon oil (extra virgin)
- 1 brown onion, coarsely chopped
- 1 to 2 tablespoons Moroccan spice mix (or curry powder)
- 1.1 kilogram carrots, chopped (peeled, mixed root vegetables such as carrot, parsnips, sweet potato or turnip specified)
- 1 liter vegetable stock
- 4 slices (120 grams) sourdough bread (large slices)
- 70 grams Swiss cheese (cheddar or mozzarella cheese roughly grated)
- Fresh herbs, to serve (optional)
How to Make
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Step 1: Heat the butter and oil in a large saucepan over medium-high heat and cook the onion, stirring often, for 8 minutes or until golden.
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Step 2: Add the spice mix to the saucepan and stir for 30 seconds or until aromatic and then add the vegetables and stir to coat and now add the stock and bring to the boil and then reduce heat to low and partially cover and simmer for 25-30 minutes or until vegetables are tender and then set aside to cool slightly.
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Step 3: Preheat oven grill/broiler on high.
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Step 4: Use a stick blender to blend the soup until smooth.
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Step 5: Sprinkle the bread with the cheese and place bread on top of the soup and grill for 5 minutes or until cheese is bubbling and sprinkle with herbs if using.
We hope you enjoy this recipe!
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