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Carrot, tarragon and yogurt soup

Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
This is a healthy cheap soup full of vitamins. It takes very little preparation and can be blended in a liquidiser for a smooth creamy texture.
Ingredients

Carrots, raw

500 g, scrubbed and chopped

Vegetable stock cube(s)

1 cube(s), (ensure gluten free) make 1.25 litres

Onion(s)

1 medium, chopped

Lemon Juice, Fresh

1 tablespoons

0% fat natural Greek yogurt

105 g

Salt

1 pinch, and freshly ground black pepper

Tarragon, fresh

2 teaspoons

Instructions

  1. Put the chopped carrots, stock, onion, 1 sprig of tarragon and seasoning into a large saucepan.
  2. Bring to the boil then simmer for 15 minutes until the vegetables are soft.
  3. Strain the stock into a jug and reserve. Place the vegetables in a liquidiser or blender and puree until smooth.
  4. Return the carrot puree and stock back to the pan and stir until well mixed adding the lemon juice. Strip the leaves from the remaining tarragon sprig and stir into the pot.
  5. Reheat if necessary and divide between four warm bowls. Spoon the yogurt on top of the soup and serve.
Notes
Freezable, but omit the yogurt until reheating.
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