This winter carrot soup is easy to make and full of vitamins.
Serves 4 Persons
1 kg carrots grated roughly in a food processor
1 Onions chopped
2 Garlic cloves, minced
1,2 l boiling water
Vegetable stock granules or 1 cube, dissolved in the water = Broth
Cream or cream cheese
Fresh thyme leaves
1.Heat the oil in a pot over a low heat, add the chopped onion and garlic and fry gently for about 5 minutes. Add the grated carrots and the broth.
2.Let the soup boil until carrots are completely tender (from 30 to 50 minutes). Remove from the heat and let cool down a bit. Puree the soup in batches in a blender until smooth add more water/broth if the soup is too dense.
3.Transfer the soup back to the pot and heat up again, add the thyme, when warm add a splash of cream or cream cheese. Season to taste with salt and pepper.
Serve with toasted whole wheat bread.