Ingredients

• 500g carrots, scraped
• 15g butter/margarine
• 1 medium sized onion, sliced thinly
• 1 clove garlic, chopped finely
• 1 teaspoon paprika
• A good pinch of chili powder
• 900 ml vegetable stock
• 1 tablespoon tomato puree

Instructions

1. Finely grate 50g of the carrots.  Thinly slice the rest.  Melt the butter or margarine in a saucepan on a low heat.  Stir in the sliced carrot, onion, garlic, paprika, and chili powder.
2. Cover the pan and cook on a very low heat for 10 minutes.  Pour in the stock and add the tomato puree.  Bring the soup to a boil, cover, and simmer for 20 minutes
3. Either process the soup in a blender or a food processor.  Return it to the saucepan and reheat if neccessary.  Serve in individual bowls with grated carrot floating on top.