CARROT-LEMON SOUP
serves 4-6

2 Tablespoons Unsalted Butter
1 Onion, chopped
1 Potato, chopped
1 1/2 lbs. Carrots, chopped
1-2 Garlic cloves, crushed
approx. 2 pts (1.2 liters) Chicken stock
Salt & Pepper to taste
zest of 1 Lemon
Juice of 1-2 Lemons
Anything like Creme Frâiche, chives,
roasted pepitas, sunflower seeds to dollop/sprinkle as garnish.

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Melt the butter in a large saucepan and add the roughly chopped onion, potato and carrots.

Cover the pan and gently cook the vegetables for 5 minutes, stirring occasionally.

Stir in the garlic, stock and salt & peper to taste.

Cover and cook gently for 20-30 minutes until the vegetables are tender.

Blend the soup until smooth in food processor or liquidizer or food processor. Then stir in the finely grated lemon rind and juice and reheat.

Serve with garnish of your choice.

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