Golden Carrot Soup

1. 1

   Heat oil in a large saucepan.

2. 2

   add carrots, onion, garlic, and bay leaves and cook for 10 minutes.

3. 3

   Put the stock in another saucepan and bring to the boil.

4. 4

   Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.

5. 5

   Remove the pan from the heat and remove the bay leaves.

6. 6

   allow the soup to cool a little, then transfer to a blender and puree until smooth.

7. 7

   Season with pepper.

8. 8

   If the soup is too thick, add some extra stock.

9. 9

   serve garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.