Carrot Soup

Don’t let the name fool you, this recipe is hearty and delicious! I’ve added some roast potatoes topped with rosemary as a side, but any winter warmer will go perfectly with this dish. (hint hint crusty bread).

This recipe serves 1 – 2 and is:

  • GLUTEN FREE
  • DAIRY FREE
  • EGG FREE
  • VEGAN FRIENDLY

Ingredients

  • 1 teaspoon of Coconut Oil, for cooking
  • 6 Carrots, thinly sliced
  • 1 whole Leak, roughly chopped
  • 1 tablespoon of Ginger, grated
  • 2 cups of Vegetable Stock
  • 2 cups of Water
  • Salt/Pepper, to taste
  • Fresh Dill, to serve

Method

  • Heat Coconut Oil in a skillet on a medium heat
  • Add Carrots, Leak and Ginger, simmer on a low heat for 6 – 8 minutes
  • Add Vegetable Stock and Water, bring to boil
  • Cover, and leave to simmer on a low heat for 25 minutes
  • Remove from heat, and in a food processor blitz mixture for 30 seconds
  • Add Salt/Pepper
  • Serve, add Dill
  • ENJOY!
Advertisements

4 Comments

Add yours →

  1. This sounds lovely and we’ll definitely give it a try – I love leeks! We often have carrot and sweet potato soup, so this will make a lovely alternative.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: