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3 INGREDIENT CARROT SOUP

By Teresa Cutter

3 INGREDIENT CARROT SOUP
3 INGREDIENT CARROT SOUP

What's great about it

This immune-boosting soup from my cookbook Earth To Table is rich with antioxidants and superfood goodness that will nourish your body from the inside out. The quick cooking time allows for maximum nutrition and flavour.

Ingredients

1 onion, chopped

2 tablespoons extra-virgin olive oil or butter

300 g (10 oz) organic carrots, finely chopped in a food processor

500 ml (2 cups/16 fl oz) freshly boiled water

sea salt and white pepper to taste

Greek yoghurt or coconut milk yoghurt to serve

Method

SAUTÉ onion with the olive oil over a medium heat for 3 minutes until softened.

ADD the carrots and freshly boiled water and simmer partially covered for 10 minutes until carrots are tender.

REMOVE from the heat and blend until smooth and creamy adding a little extra hot water if needed. Season to taste.

SERVE and enjoy.

Notes and Inspiration

Add aromatics such as fresh grated ginger and turmeric when cooking the carrots for a boost of anti-inflammatory goodness.

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