Carrot Soup

Carrot Soup

Serves 4

Ingredients

1 large sweet onion, finely chopped
2 large carrots, sliced
720ml of chicken stock
salt and black pepper to season
½ teaspoon of fennel seed
1 tablespoon of tomato paste
2 tablespoons of fresh parsley, finely chopped
spray oil

Method

Spray a large saucepan with spray oil and add the onion and carrots, cook for approx 8 mins, adding a little of the stock if they start to stick.

In a mortar and pestle, grind the fennel seed into a powder.

Add this to the carrots along with the tomato paste and parsley and mix to evenly coat.

Add the stock and season with some salt and black pepper., bring to the boil, then reduce heat and simmer covered for approx 45 mins

Put in a blender and blend until smooth.

Serve garnished with some Fresh parsley or basil.

Enjoy

The recipe above has been calculated for Slimming Eats, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information:

Approx NUTRITIONAL INFORMATION
1 serving
Calories	42
Fat	0.6g
Saturated Fat	0g
Total Carbohydrate	8.5g
Dietary Fibre	2g
Sugars	4.3g
Protein	1.5g