Serves: 6 – 8
Glycemic Load: 4
1 Tbsp deodorized coconut oil
4 large carrots, peeled and chopped
1 large onion, chopped
900ml vegetable stock
1 large bunch fresh coriander, roughly chopped
Salt and pepper to taste
Heat the oil in a large saucepan over medium heat.
Sauté the carrots and onion for a few minutes until the onion has softened a little.
Pour in the vegetable stock and add the coriander.
Bring to the boil, and cook until the carrots are tender,
about 10 minutes.
Remove from heat and allow to cool slightly.
Puree the soup until smooth, using a hand blender or food processor.
Adjust seasoning to taste.
Reheat gently before serving, if necessary.
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