This is a Spanish Soup recipe made of carrots which is particularly high in vitamin A. Unlike some traditional spanish soups this should be served hot.
For US to UK equivalents see this rough guide
Recipe Ingredients:
Potatoes - 2
Onion - 1
Water
Carrots - 1 Cup
Tomatoes - 3
Corn Flour - 2 tbsp
Yougurt - 1 Cup
Olive Oil - 3 tbsp
Chicken Stock - 2 cups
Parsley Chopped - 2 tbsp
Method:
Take a frying pan and heat the oil. Fry the onions until they become soft. Dice the onions finely, add the chopped carrots, potatoes water, tomatoes , stock cube and seasoning. Cook till the vegetables are cooked properly, on low heat. Take a small Cup and add cornstarch and water and make a smooth paste. Take another pan and put yogurt and the cornstarch paste to it. Boil it stirring continuously, for 5 mins. Add this yogurt to the vegetables and mix them well. Garnish with Lemon and parsley and fish / soya sauce and Serve it very Hot.
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For US to UK equivalents for food weights and measurements see this rough guide
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