Name: Carrot Soup And Salad
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

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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Converted by MM_Buster v2.0l.

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