900 grams carrots, chopped
1 1/2 pints of vegetable stock
4 Tablespoons of butter
1 onion, chopped
1 clove of garlic, crushed (I used 3)
25 gm root ginger, peeled and finely chopped
salt & pepper to season
Place carrots and stock in large pan. Bring to boil, cover & simmer for about 15 mins.
In another pan melt butter and saute onion, garlic and ginger until soft and browning.
Cool carrot mix slightly then blend in food processor with onion mix until smooth, season to taste.
This turned out a bit thicker than we like, so I added some more stock. Very good with a dollop of Greek yogurt on top.
No baking with Boo this week as she was really tired and fell asleep on the couch. I however made a very tasty cranberry and pistachio iced slice. The recipe can be found in this fabulous new magazine world sweet world which arrived in my mailbox today..
As there have been no pics of the kids for a couple of days, here is one for my ma & pa, T just about to head off to her friends birthday party. She is proudly holding her latest most treasured possession, her fairy wand that we made on Saturday afternoon while Kalem was off playing with his cuzzie Joe........ glitter, glitter everywhere!!!!!