Carrot Soup
A great source of vitamin A.
Ingredients
- 400g carrots (scrubbed, no need to peel unless filthy, and sliced thickness of a £1 coin)
- 50g butter
- 1 litre veg stock
- 1/2 pint white sauce (see milk section for recipie)
- Salt and pepper
- Nutmeg or coriander
- Yoghurt to serve

Method
Start by melting the butter in a heavy based pan. Add the sliced carrots and a pinch of salt. Stir and pop lid on pan. Turn heat down
low and leave to cook for 10 mins.
Check occasionally so they don’t burn. Add the stock and bring to a simmer. Cook for 15 minutes until the carrots are soft.
Take off heat.
If you have a stick blender, whizz the soup til smooth. Alternatively, allow to cool and put in a food processor. You can also use a
potato masher or ricer; it will have more texture but still taste good.
Whisk in the white sauce and bring back to serving temperature. Add pepper and grate in some nutmeg or if you like it, add
chopped coriander or parsley.
Serve with a swirl of yogurt.