CARROT SOUP

Carrot is a great source of vitamin A, carotene and potassium.
And now that potato and turnip are in season, what would be better than make a warm soup with them all?

SERVES: 3- 4

READY IN: 45 minutes

INGREDIENTS

• 1 T. of olive oil
• 1 onion
• 1 potato
• 1 t. of group coriander
• 250 g. carrots
• 100 g. turnip
• 1 l. vegetable stock

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EQUIPMENT

• 1 knife
• 1 chopping board
• 1 big pan
• 1 blender or food processor

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DIRECTIONS

1. Heat a tablespoon of olive oil in the saucepan.
2. Chop the onion and peel and chop the potato.
3. Fry the onion for 5 minutes or until soft.
4. Add potato and a teaspoon of coriander.
5. Fry for 1 minute or 2.
6. Add the stock.
7. Chop the carrots and turnip in big chunks and add to the saucepan.
8. Bring to the boil and then reduce the heat.
9. Cover and cook for 20 minutes until the vegetables are tender.
10. Then use the food processor or blender to whiz until smooth.
11. Reheat in the pan, taste and season with salt and black pepper if necessary.