Serves
6
INGREDIENTS
- 2 heads garlic
- 1 chopped onion
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh pepper
- 5 cups low sodium vegetable stock
- 3 cups chopped carrots
- 1 peeled and chopped sweet potato
- 1 cup water
- 1 cup shredded fresh basil shredded
METHOD
- Separate and peel garlic cloves. In large saucepan, heat oil over medium heat; fry garlic, onion, salt and pepper, stirring, until onion is softened, about 5 minutes.
- Add stock, carrots, potato and water; bring to boil. Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.
- Using immersion blender or in batches in blender, purée soup until smooth. Add water to thin, if desired.
Photo by Michael Graydon
NUTRITION
Calories 88
Protein 2 g
Carbohydrates 15 g
Fat 3 g
Fibre 3 g
