Carrot Soup

Smooth creamy soup, nice hot or cold straight out of the fridge. A low calorie option, perfect as a starter for dinner with friends or as a light meal in the end of a busy day.

Ingredients

• 4 Carrots
• 1/2 Leek
• 1 Onion
• 1 Potato
• 1/2 Courgette
• 3 tbsp of Extra Virgin Olive Oil
• 1 pinch of Salt

Peel the vegetables and cut into cubes. Boil a pot of water seasoned with coarse salt. Add the vegetables and the olive oil. Cook for 25 minutes and blend until smooth. Serve and decorate to taste with dried onions, parsley and a drizzle of olive oil.