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Recipe OF THE WEEK; Staying in; CARROT, SPRING ONION AND POPPY SEED SOUP.

Ready in: 45-50 minutes Serves: 4-6

700g carrots, scrubbed and roughly chopped

1 tbsp vegetable oil

200g onion, roughly chopped

100g potatoes, diced

2 garlic cloves, finely chopped

1/2 tsp dried sage

1 tsp dried mixed herbs

1.2ltr vegetable stock

2 tsp caster sugar

Salt and pepper To garnish:

2 tbsp extra virgin rapeseed oil

2 spring onions, finely chopped

1 tsp poppy seeds

1 Preheat oven to 180degC/350degF/gas mark 4. Bake carrots for 30 mins.

2 Meanwhile heat oil in a saucepan, add onion, potato and garlic and fry on medium for 5 mins, stirring occasionally.

3 Mix in sage and herbs, cover and fry for 10 more mins, until potatoes soften.

4 Stir baked carrots into the pan with the onions and potato, add the stock, sugar and salt and pepper. Bring to the boil, cover and simmer for 15-20 mins.

5 For garnish, heat the oil in a pan, add the spring onions and poppy seeds, stir well then leave to cool. Cover and set aside.

6 Puree the soup in the pan with a stick blender or transfer to a liquidiser.

7 Reheat and serve. Top with garnish. | From National Trust Comfort Food, with recipes by Clive Goudercourt

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Apr 28, 2019
Words:206
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