A rich carrot soup, that’s packed with antioxidants
This hearty, thick carrot soup is rich in vitamin C and beta-carotene. These antioxidants are important to help protect the brain cells, neurotransmitters and the essential fats in the cell membranes from free radical attack. Make up a large batch and freeze in portions to make a speedy light meal when time is short. For an energizing lunch accompany the soup with some additional protein such as slices of cooked fish, chicken or eggs. And once cool, the soup can be frozen for 2–3 months.
Rich Carrot Soup
1 onion, chopped
1 garlic clove, chopped
1 tsp olive oil
500g (1lb 2oz) carrots, chopped
2 celery sticks, chopped
½ tsp whole-grain mustard
½ tsp onion powder
½ tsp sea salt
dash of Tabasco
sprigs of fresh thyme
1.25cm (½in) piece of root ginger, peeled and grated
1l (35fl oz/4 cups) chicken or vegetable stock
natural yogurt or soya yogurt freshly ground black pepper
1. In a large pan, soften the onion and garlic in the oil for a couple of minutes. Add the carrots, celery, mustard, onion powder, salt, Tabasco, thyme, ginger and stock. Bring to the boil, then turn the heat down, cover with a lid and simmer for 30 minutes.
2. Purée the soup with a hand-held blender or pour into a food processor and blend until smooth. Swirl 1 teaspoon of natural yogurt in each bowl. Season with black pepper and serve.
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