Carrot Soup

Serves 4

Description/Notes:

A healthy version of the classic French Potage Crecy.

Ingredients:

1 lb. Carrots, thinly sliced

1 onion, thinly chopped

1 leek, thinly chopped

2 pints (1 litre) chicken stock

5 oz. (150g) natural yoghurt

safflower oil

fresh chives for garnishing

Cooking Instructions:

Heat the oil in a saucepan and sweat the onion and the leek
Cover the pan and continue cooking on a low heat for 5 minutes
Add the carrots to the pan and continue sweating for 5 minutes or until all the vegetables have softened
Bring the stock to the boil , add to the vegetables and simmer for 10 minutes
Liquidise in a blender or food processor
Snip the fresh chives with a kitchen scissors and place in a warmed soup bowl
Add two thirds of the yoghurt and mix well
Pour the soup into the bowl and swirl the remaining yoghurt on top, then serve