Carrot Soup with Dill

With just 1 bowl of this incredible soup you actually get 4 times your daily requirement of Vitamin A. You also get a good boost of Vitamin C, Potassium and Fibre.

INGREDIENTS:
15ml Sunflower Oil;
1 Onion, coursely chopped;
1 Garlic Clove, Crushed;
1 Litre Chicken Stock;
4 Cups of Carrots, peeled and coarsely chopped;
60ml Plain Yogurt;
2,5ml Dried Thyme;
Pinch of Salt and White Pepper;


METHOD:

Heat the Sunflower Oil in a medium saucepan over medium heat. Saute the onions and garlic for 5 minutes until soft and transparent. (Don't let them go brown) Add the chicken stock, carrots, and thyme. Simmer, uncovered for 40 minutes or until the vegetables are tender.


Puree the soup in a blender (You may need to do this in batches.) Season with the salt and pepper.


Serve hot in bowls and garnish each bowl with a swirl of yogurt and dill leaves.


FRESH IDEAS:

You can also use a combination pureed squash, butternut, acorn or pumkin.