If you are interested in helping your body to detox, this series of healthy soups will get you off to a good start. This second soup in the series uses roast carrots to acheive its rich, delicious flavour.
Serves 4
Ingredients
900g whole carrots, chopped
1 large onion, chopped
2 tablespoons coconut oil
2 garlic cloves, chopped
1 heaped tablespoon sunflower seed butter
1 litre vegetable stock
½ cup chopped fresh dill
Juice of 1 lemon
Method
Preheat oven to 200 degrees C.
Spread chopped carrots and onion onto a baking tray. Coat with coconut oil. Roast for about 20 minutes until brown and tender.
Remove vegetables from oven and pour in a large soup pot over medium heat.
Add garlic, sunflower seed butter, and vegetable stock. Mix well and heat until warm.
Turn off the heat and transfer soup to a high-speed blender. Blend until smooth. Pour blender contents back into the soup pot.
Add chopped dill and lemon juice. Stir well before serving.