Top and bottom carrot soup

Serves 6

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients
1 large onion
2 cloves garlic
8 large carrots, with tops
2 potatoes
2 tablespoons olive oil
1L chicken or vegetable stock
1 tablespoon fresh or dried thyme
1–2 bay leaves
Salt
Low-fat Greek yoghurt

Preparation

1. Roughly chop the onion, garlic, carrots and potatoes.
2. Place the chopped vegetables in a large cooking pot with the olive oil and cook on a medium heat for 3–4 minutes until the onion is slightly translucent.
3. Add the stock, thyme and bay leaf and cook until soft, around 20–30 minutes.
4. Use a stick blender to blend the soup until smooth.

5. Add salt to the blended soup to taste.
6. Place the washed carrot tops in a saucepan and just cover with hot water and 2 teaspoons of salt. Boil for 2–3 minutes or until wilted. Blend until smooth to make a sauce-like consistency.
7. Serve the soup drizzled with the blended carrot top sauce and Greek yoghurt.