Carrot Soup

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 of Little Island Natural yoghurt.