| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Greek | Food networ, Food7 | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion | |
| 675 | g | Carrots, 1 1/2lb |
| 1 1/4 | Bouquet garni or vegetable | |
| stock 2 pints | ||
| 2 | T | Greek yogurt |
| 4 | Carrots, cut into ribbons | |
| 1 | Red onion | |
| 2 | T | Basil leaves |
| 2 | t | Virgin olive oil |
| 2 | Oranges, segmented with | |
| juice reserved | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Serve with Cheese and Herb | |
| Muffins |
INSTRUCTIONS
In a large saucepan, heat the oil, add the onion and fry for 5 minutes or until slightly softened. Add the carrots and cook for a further 2 minutes. Add the vegetable stock and season. Bring to the boil and simmer for 20-25 minutes or until the carrots are soft and cooked. Meanwhile, place all the salad ingredients in a bowl, toss together and season. Set to one side. Place the soup in a blender and whizz until smooth, adding some water if the soup is too thick. 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. Serve at once, with Cheese and Herb Muffins. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 191.8mg
Potassium: 642.7mg
Carbohydrates: 20g
Fiber: 6g
Sugar: 9.2g
Protein: 2.4g