This is a soup that warms in the winter and tastes great chilled for a summer lunch or entrée on a hot evening.
6 large carrots – roughly chopped
1 large potato – roughly chopped
1 teaspoon gluten free vegetable stock powder
½ teaspoon chopped herbs
Pure pouring cream
Reserved chopped herbs
1. Place carrots, potatoes stock power and herbs in a large saucepan
2. Cook and to vegetables are well done
3. Remove from heat and allow cooling slightly
4. Pour 2 cups of the vegetables with liquid into a blender or food processor
5. Use a jug or bowl to add blended mixture
6. Repeat until all vegetable and liquid is blended
7. Return soup to saucepan and return to just before boiling point
8. Salt and pepper to taste
Serve with a trickle of the pure cream to form a spiral
Top with few reserved herbs for garnish
To serve cold: allow soup to cool while in covered saucepan
Pour into jug and refrigerate until well chilled
Serve with the pure cream and garnish with a few chopped herbs
Serves 4 to 6
