serves 4 / gluten free
- 1 tbsp oil
- 1 onion, diced
- 3 cups gf vegetable stock
- 5-6 large carrots, diced
- dash maple syrup (optional)
- dried chili, parsley or coriander and natural yoghurt (not optional) for garnish
Gently fry onion in oil in a large heavy pot. When translucent, add carrots. Fry for a few minutes before adding stock. Bring to boil then turn down heat and simmer until carrots are tender. Using a stick blender or by carefully ladelling into an upright blender, puree until smooth.
Garnish with black pepper, finely chopped parsley or coriander and a dash...