Chestnut and Carrot Soup Recipe

Chestnut and Carrot Soup Recipe

15 ml/1 tbsp sunflower oil
1 onion, chopped
225 g/8 oz carrots, chopped
350 g/12 oz/1 large can unsweetened chestnut puree
450 ml/0.75 pt/2 cups vegetable stock

5 ml/1 tsp ground bay leaves (or 1 whole one)
400 g/14 oz/1 large can tomatoes

30 ml/2 tbsp tomato puree (paste)

Salt and freshly ground black pepper

5 ml/1 tsp Worcestershire sauce

Chopped parsley

Method:

Heat the oil and fry (saute) the onion and carrot in a large pan for 3 minutes, stirring. Add the remaining ingredients except the parsley, cover and simmer for 10-15 minutes until the vegetables are soft. Remove the bay leaf, if whole, and puree the soup in a blender or food processor, or pass through a sieve (strainer). Reheat if necessary. Garnish with chopped parsley and serve.