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Lemon And Carrot Soup

Yields4 ServingsTotal Time40 mins

A simple, bold-colored soup of carrots and zesty lemons, served with an herb, pine nut, lemon and olive oil topping

recipe image

 4 Tbsp olive oil
 1 onion, peeled and roughly chopped
 6 garlic cloves, roughly chopped
 5 large carrots, roughly chopped
 3 cups celery, roughly chopped
 Juice and zest of 2 lemons
 5 cups vegetable stock
 Salt and pepper
To serve
 4 Tbsp finely chopped cilantro/coriander
 Juice and zest of ½ lemon
 3 Tbsp pine nuts, finely chopped
 2 Tbsp olive oil
 Salt and pepper
1

Add the olive oil to a large saucepan or stock pot over a medium heat

2

Add the onion and garlic and stir as the onion softens for a few minutes

3

Add the carrots, celery, lemon juice and zest, stock, salt and pepper

4

Cover the pot and allow to simmer for about 30 minutes or until the carrots are completely soft

5

Use an immersion blender to blend the soup until completely smooth

6

Make the topping: in a small bowl, combine the cilantro, lemon juice and zest, pine nuts, olive oil, salt and pepper

7

Serve each bowl with a spoonful of lemon-herb topping

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories253
% Daily Value *
Total Fat 20.7g27%
Total Carbohydrate 15.3g6%
Protein 3.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.