Carrot Soup

BY Ceres Organics

vegan   

Ready in 40 minutes | Serves 4


When you were a child, your mother probably told you to eat carrots so you could see in the dark! This is not entirely without basis, as carrots are an incredibly rich source of beta-carotene, which is the precursor to vitamin A. Vitamin A does in fact aid in eye health. So while carrots may not give you night-vision, they will certainly help ward off vision impairments. Carrots are also fantastic for immunity, which is why we pair them with garlic and lemon, which are both also used to ward off the common cold. Armed with a bowl of this healthy nourishing soup recipe, you’re really setting yourself up for a strong defence against the next cold season!

Ingredients

Organic Olive Oil, Extra Virgin Cold-Pressed

2 cloves fresh garlic, crushed

1 onion, roughly chopped

3 cups Low Sodium Vegetable Broth

600g carrots, scrubbed and cubed into 1cm pieces

juice of ½ lemon

Natural Herb Salt to taste

Method

Heat two tablespoons of olive oil in a large pot over medium heat. Add garlic and onions and saute for a few minutes. Then add the stock and carrots. Bring to a gentle boil. Lower the heat and allow to simmer until the carrots are tender, about 20 minutes. Remove from heat and cool for a few minutes.

Puree in a blender, then stir through the lemon juice. Season to taste.