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  • Carrot Soup And Salad

    0 votes
    Carrot Soup And Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Extra virgin olive oil
    • 1 sm Onion
    • 675 gm Carrots, (1 1/2lb)
    • 1 1/4 lt Bouquet garni or possibly vegetable stock, (2 pints)
    • 2 Tbsp. Greek yogurt
    • 4 x Carrots, (cut into ribbons)
    • 1 sm Red onion
    • 2 Tbsp. Basil leaves
    • 2 tsp Virgin extra virgin olive oil
    • 2 x Oranges, (segmented with juice reserved) Salt and freshly grnd black pepper
    • 1 x Serve with Cheese and Herb Muffins

    Directions

    1. In a large saucepan, heat the oil, add in the onion and fry for 5 min or possibly till slightly softened. Add in the carrots and cook for a further 2 min.
    2. Add in the vegetable stock and season. Bring to the boil and simmer for 20-25 min or possibly till the carrots are soft and cooked.
    3. Meanwhile, place all the salad ingredients in a bowl, toss together and season. Set to one side.
    4. Place the soup in a blender and whizz till smooth, adding some water if the soup is too thick.
    5. To serve pour the soup into 4 shallow soup dishes. Drizzle the top of each with some yogurt and pile a mound of carrot salad in the centre.
    6. Serve at once, with Cheese and Herb Muffins.

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