Recipe: Carrot soup with basil
Soups with aromatic herbs
June 09, 2009
 My Holy Basil is ready for the first harvest. I didn't know anything about this kind of basil, and I find out that it's very delicate, and it remembers me lemon or orange aroma.
I added holy basil to this summer soup.
Carrot soup with basil
Ingredients
2 carrots
1 onion
100ml vegetable broth
10 holy basil leaves (or other basil)
50ml whole yogurt
50g Swiss cheese
butter
Directions
Mince finely carrots and onion. Cook with butter low heat for 20 minutes, until tender.
Add vegetable broth, minced basil leaves, yogurt and cheese.
Cook five minutes until cheese is melted.
 A similar recipe:
Parsnip and Welsh onion soup
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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