300g carrots peeled and sliced
100g red onion diced
1 vegetable stock cube
8g lemongrass paste
8g ginger paste
2g dried paprika
50g Malt Extract
300ml boiling water
Gently fry the carrots and onion in a saucepan with the malt extract, herbs and spices until well glazed and starting to soften. Crumble in the stock cube, and stir in, followed by the water. Boil for roughly ten minutes or until the vegetables are soft. Blend until smooth and to your desired consistency. Pour into your favourite mug or bowl and serve with a generous slice of malted bread.
