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Carrot Soup

Serves 4


A healthy version of the classic French Potage Crecy.

  • 1 lb. Carrots, thinly sliced
  • 1 onion, thinly chopped
  • 1 leek, thinly chopped
  • 2 pints (1 litre) chicken stock
  • 5 oz. (150g) natural yoghurt
  • safflower oil
  • fresh chives for garnishing

    Cooking Instructions:
    1. Heat the oil in a saucepan and sweat the onion and the leek
    2. Cover the pan and continue cooking on a low heat for 5 minutes
    3. Add the carrots to the pan and continue sweating for 5 minutes or until all the vegetables have softened
    4. Bring the stock to the boil , add to the vegetables and simmer for 10 minutes
    5. Liquidise in a blender or food processor
    6. Snip the fresh chives with a kitchen scissors and place in a warmed soup bowl
    7. Add two thirds of the yoghurt and mix well
    8. Pour the soup into the bowl and swirl the remaining yoghurt on top, then serve

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000