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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If yoy want to give a bit of a twist to this recipe, stir in a little honey before serving :) Ingredients:
2 tablespoons olive oil |
5 large carrots, diced |
1 large onion, chopped |
2 garlic cloves, crushed |
3 bay leaves |
5 cups chicken stock |
pepper |
parsley |
Directions:
1. Heat oil in a large saucepan.
2. add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
3. Put the stock in another saucepan and bring to the boil.
4. Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
5. Remove the pan from the heat and remove the bay leaves.
6. allow the soup to cool a little, then transfer to a blender and puree until smooth.
7. Season with pepper.
8. If the soup is too thick, add some extra stock.
9. serve garnished with parsley.
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