Serves:  6 – 8

Glycemic Load:  4

Ingredients:

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

Method:

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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