Carrot Soup

A light and delicious soup created with a great combination of flavoursome root vegetables.

Ingredients

•   butter, for frying

•   800 grams carrots, peeled and sliced

•   2 onions, chopped

•   4 crushed garlic cloves

•   4 tablespoons fresh parsley

•   1 litre vegetable stock

•   salt and pepper

•   cream and fresh coriander, for garnish

 

Method

1.   Add some butter to a large saucepan over low heat. After 1 minute, add your carrots, onions, garlic, and parsley. Cover and cook, stirring frequently, for 5 minutes or until the onions are soft and golden.

2.   Add your stock. Bring to the boil and simmer for about 30 minutes.

3.   Remove, blend, and add a good pinch of salt and pepper.

4.   Serve topped with cream and fresh coriander.