Sooooooooop!

Here you are bro!

"Carrots are a good source of betacarotene, calcium, phosphorous and magnesium, and SUPERB detoxifiers. The help to kill bacteria and viruses...etc, etc!"

(and yeh, my efforts looks just like this too!)

Carrot and Coriander Soup with Garam Masala

Serves 4

Ingredients:

1 tablespoon olive oil

2 bay leaves

1 onion, roughly chopped

2 garlic cloves, chopped

1 1/4 lb carrots, roughly chopped

small bunch coriander, leaves separated from stems (I like a lot of coriander, so I ignore this a little!)

2 pints vegetable stock

1/2 teaspoon garam masala (again, all down to taste)

salt & pepper

4 tablespoons Greek yoghurt to garnish

Instructions:

Heat the oil in a saucepan, add the bay leaves, onion and garlic and fry for 2 minutes.

Add the carrots, coriander stems and stock and bring to the boil.

Simmer until the carrots are cooked.

Let the soup cool slightly, then remove the bay leaves and purée the soup in a food processor (or just whiz it!) until smooth.  If you like it SOUPer smooth!, strain the soup back into the pan through a fine sieve.

If not, chuck it all back into the pan and reheat gently.

Season with salt, pepper and the garam masala.

Finely (or roughly!) chop the coriander leaves and stir them into the soup.

Get the family together around the table - serve the soup out into warm bowls and garnish with a tablespoon of greek yoghurt, topping off with left over coriander leaves.

ENJOY!