This Thai-inspired Carrot soup is very simple to make yet it is a delicious starter or even makes for a light lunch.
Chilli adds a degree of spice to the flavour. The exact amount can be varied according to your own taste.
Adding in the omelette and spring onions makes it more complete.
- 1 large carrot
- Green or Red Chilli Peppers to your taste
- 1 litre of Vegetable Boullion/Stock
- 2 large eggs
- Butter or Olive Spread
- 6 Spring Onions
- Make up the boullion/stock then place in a pan and bring up to the boil.
- Peel the carrot then either chop into fine strips around an inch long or pare strips off using a cheese slicer.
- Deseed and finely chop the Chilli Pepper being careful to keep your hands away from your eyes until you clean the chilli from your fingers. You can vary the spiciness of this soup with the type and quantity of chilli that is used.
- Add the carrot and chilli to the now boiling bouillion. Reduce the heat to low and simmer for 5-10 minutes.
- Beat the two eggs until they are an even yellow. Add salt and pepper to taste.
- Melt the butter or spread in a fry pan then cook the eggs to a thin omelette. Allow to cool slightly then roll tightly. Slice lengthways then across at half centimetre intervals. The result will be omelette strips about 2.5cm/1in in length. Place in a serving bowl.
- Peel and finely chop the spring onions and add to the bowl with the sliced omelette and stir together.
- Add salt and pepper to the soup according to taste.
- Serve the soup in bowls and sprinkle a little of the egg and spring onion mixture onto each portion.