From “Buonissimo!” by Gino D’Acampo (Kyle Books). Serves 2.
Ingredients
4 tablespoons olive oil
1/2 onion, chopped
9 ounces (just over 1/2pound) carrots, peeled and cut into 1/2-inch cubes
1 teaspoon chili powder
1 1/2 cups vegetable stock
2 garlic cloves, crushed
2 slices of white bread, crusts removed and cut into 1/2-inch cubes
Salt
Directions
Heat half the oil in a saucepan and gently saute the onion for 3 minutes, stirring occasionally. Add the carrots with the chili powder and continue to cook for an additional 5 minutes, stirring occasionally.
Pour in the stock, bring to a boil and gently cook, with the lid on, for about 45 minutes.
Meanwhile, heat the remaining oil in a frying pan, add the garlic and cook over low heat for 30 seconds. Add the bread cubes, turn the heat to medium and toss together for a few minutes until golden brown all over. Drain on paper towels and keep warm.
Puree the soup in a food processor until smooth and season with salt. Return the soup to the rinsed-out saucepan and reheat gently. Serve hot with croutons.
