YUMMY CARROT SOUP

[Rhea]

CARROT AND CILANTRO SOUP

This has a creamy consistency, like a classic carrot soup, yet without either cream or potato. I love the flavour and the appearance of the cilantro in it – but you could leave it out or use another herb (or some grated fresh ginger added along with the garlic) instead. I find it makes such a comforting lunch, along with big salad with lots of protein, and is lovely as a light snack at night, after my fruit... Serves 4

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, sliced
1 lb carrots, cut into small pieces
1 can white beans such as cannelloni or navy beans, drained
6 cups of water or light stock
Small bunch of fresh cilantro
3 tablespoons fresh lemon juice
Salt and pepper

1 Heat the oil in a large saucepan, add the onion and garlic and cook for 5 minutes.

2 Add the carrot, beans and water or stock to the pan and cook gently for about 20 minutes, or until the carrots are tender.

3 Puree the soup, along with the cilantro, in a food processor, blender or with a stick blender. Stir in the lemon juice and season with salt and pepper to taste.