| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion |
| 675 |
g |
Carrots; (1 1/2lb) |
| 1 1/4 |
l |
Bouquet garni or vegetable stock; (2 pints) |
| 2 |
tb |
Greek yogurt |
| 4 |
|
Carrots; (cut into ribbons) |
| 1 |
sm |
Red onion |
| 2 |
tb |
Basil leaves |
| 2 |
ts |
Virgin olive oil |
| 2 |
|
Oranges; (segmented with |
|
|
; juice reserved) |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Serve with Cheese and Herb Muffins |
INSTRUCTIONS
FOR THE SOUP
FOR THE SALAD
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.
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