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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion
- 675 gm Carrots, (1 1/2lb)
- 1 1/4 lt Bouquet garni or possibly vegetable stock, (2 pints)
- 2 Tbsp. Greek yogurt
- 4 x Carrots, (cut into ribbons)
- 1 sm Red onion
- 2 Tbsp. Basil leaves
- 2 tsp Virgin extra virgin olive oil
- 2 x Oranges, (segmented with juice reserved) Salt and freshly grnd black pepper
- 1 x Serve with Cheese and Herb Muffins
Direcciones
- In a large saucepan, heat the oil, add in the onion and fry for 5 min or possibly till slightly softened. Add in the carrots and cook for a further 2 min.
- Add in the vegetable stock and season. Bring to the boil and simmer for 20-25 min or possibly till the carrots are soft and cooked.
- Meanwhile, place all the salad ingredients in a bowl, toss together and season. Set to one side.
- Place the soup in a blender and whizz till smooth, adding some water if the soup is too thick.
- To serve pour the soup into 4 shallow soup dishes. Drizzle the top of each with some yogurt and pile a mound of carrot salad in the centre.
- Serve at once, with Cheese and Herb Muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 76 | 37% |
| Total Fat 8.62g | 11% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 187mg | 8% |
| Potassium 947mg | 27% |
| Total Carbs 32.34g | 9% |
| Dietary Fiber 11.1g | 37% |
| Sugars 12.28g | 8% |
| Protein 5.15g | 8% |
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