Ingredients
– 1 large Carrot
– 1 large-ripe-red tomato
– 3 leafs of a medium size lettuce
– 2 tablespoon of Greek yogurt
– 1 teaspoon of Irish potato powder
– ½ teaspoon of salt
– ½ teaspoon of black pepper or ¼ teaspoon of hot chili (optional)
– 1 teaspoon of vegetable oil
– 1 tablespoon of pre-cooked plain mushroom (optional)
– 1 boiled piece of chicken or use chicken stalk instead of a teacup of water (optional)
Method
- Wash vegetable thoroughly well
- Make the carrot mixture:
– Blend carrots into a smooth paste
– Add salt and black pepper or chili
– Add I teacup of plain water (or 1 teacup of chicken stalk if not using a piece of chicken)
– Add 1 teaspoon of vegetable oil
– Add 1 tablespoon of pre cooked mushrooms (broken into tiny pieces)
– Throw in a piece of chicken if you are not using any chicken stalk
– Mix these ingredients well
– Boil the mixture for 5 minutes, while stirring intermittently
3. Make the tomato mixture:
– Blend tomato and 3 leafs of lettuce into a smooth paste
– Add 1 teaspoon of Irish-potato powder
– Add two tablespoons of Greek yogurt
– Add two tablespoons of water
– Then, mix thoroughly well
4. Add the tomato mixture to carrot mixture and boil for 2-3 minutes only
5. Make sure that the soup thickness is according to your taste
NB:
1. This is one of my favorite soups
2. I posted on September 5, 2012 the recipe of the rolled-fried chicken, which you see in the slides above. The only difference is that I added lettuce to the onions, which I rolled on the chicken stripes. That is why; you see the green stuff in the middle of the rolled chicken. See my recipe of a rolled fried chicken in the video at:
@ Chipo Muponisi
Sharing Life Experiences 
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