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
- Roughly chop the onion, garlic, carrots and potatoes.
- 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.
- Add the stock, thyme and bay leaf and cook until soft, around 20–30 minutes.
- Use a stick blender to blend the soup until smooth.
- Add salt to the blended soup to taste.
- 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.
- Serve the soup drizzled with the blended carrot top sauce and Greek yoghurt.
Tips
- Instead of a stick blender, you could use a blender. But let the soup cool first and fill it no more than half full otherwise, the lid can come off due to the heat of the soup.
- No need to peel the carrots or potatoes. Give them a good rinse if they are dirty.
