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Ingredients

How to make it

  • Take the tops off the carrots (if they have tops) and give them a good scrub.
  • Cut them into 1-inch segments and set aside.
  • Blend the garlic and onions.
  • Add the stock and carrots
  • (sometimes I leave the soup a bit chunky, other times I go completely smooth) - then stir in the lemon juice.
  • Now salt to taste. If you used a salty veggie stock, you might just need a little salt. If you used water, you'll need quite a bit more. Keep adding a few pinches at a time until the carrot flavor really pops. If it tastes flat or dull, keep adding.
  • Finish with a drizzle of great extra-virgin olive oil, one of the other drizzles I mention up above, or whatever twist you come up with.

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