3 INGREDIENT CARROT SOUP
By Teresa Cutter
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.
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
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.