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golden carrot soup Dinner,

  • Prep time : 10 minutes
  • Cooking time : 40 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Paleo,
  • 132
  • 2.1
  • 7.1
  • 6.0
  • 9.7
  • 1.7
  • 5.1
  • 966
  • 2 tablespoon olive oil
  • 5 large winter carrots, diced
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 bay leaves
  • 1 1⁄4 tablespoon Chicken or Beef Stock
  • Freshly ground black pepper
  • flat-leaf parsley, to serve
  • Heat oil in a large saucepan.
  • Add the carrots, onion, garlic and bay leaves and cook for 10 minutes.
  • Put the prepared stock in another saucepan and bring to the boil.
  • Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
  • Remove the pan from the heat and remove the bay leaves.
  • Allow the soup to cool a little, then transfer to a food processor or blender and puree until smooth.
  • Season with pepper.
  • If the soup is too thick, add some extra stock.
  • Serve garnished with parsley.

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