A really quick and easy soup to prepare.

It’s a perfect healthy light lunch or main meal recipe.

Rich in vitamins and minerals, plus fibre which is also good for your gut.

A comforting meal to warm you up on a cold day.

Serves 3 to 4
Takes 30 minutes

Ingredients

• 750g peeled, chopped carrots
• 50gm extra virgin olive oil
• 25gm butter
• Bunch fresh coriander
• 1 litre vegetable stock
• Sea salt & pepper

Method

Gently heat the butter and oil in a pan on the hob.

Add the carrots, sea salt and pepper and stir well to ensure the carrots are completely covered.

Place the lid onto the pan.

Turn the heat down low to allow a very gentle simmer.

Stir occasionally.

When the carrots are cooked through add the vegetable stock and coriander stalks, stir well and allow to simmer for a further 10 minutes.

Remove the pan from the hob.

Blitz the carrots and stock with a hand blender until a smooth soup liquid is achieved.

Add the rest of the chopped coriander leaves, and stir.

To Serve

Place the carrot soup into a bowl.

Sprinkle with fresh coriander.

Add sea salt & pepper to suit your taste.

Perfect with seeded, sourdough and rye bread, or gluten free bread if required.

Tips

This makes a perfect, super healthy packed lunch.

Heat the soup and add to a thermos flask or decanter into a glass container with a strong sealed lid and re heat in a microwave.

I like to freeze a portion or two for a healthy meal to have at hand.

Store

Fridge 2 to 3 days.
Freezer 3 months.

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.