Golden Carrot Soup

Ingredients

• 2 tablespoon olive oil
• 5 large winter carrots, diced
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 3 bay leaves
• 1 1⁄4 tablespoon Chicken or Beef Stock
• Freshly ground black pepper
• flat-leaf parsley, to serve

Preparation

• Heat oil in a large saucepan.
• Add the carrots, onion, garlic and bay leaves and cook for 10 minutes.
• Put the prepared stock in another saucepan and bring to the boil.
• Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
• Remove the pan from the heat and remove the bay leaves.
• Allow the soup to cool a little, then transfer to a food processor or blender and puree until smooth.
• Season with pepper.
• If the soup is too thick, add some extra stock.
• Serve garnished with parsley.