Carrot Soup.

• 1 onion (chopped)
• 1 crushed clove of garlic
• 500g of chopped carrots
• 1 litre of vegetable stock
• Black pepper to taste

Chop an onion and saute in butter or olive oil (from allowance or syns) with a crushed clove of garlic until soft.

Add about 500g of chopped carrots and cook for a few minutes.

Add the vegetable stock, bring to the boil and simmer until the carrots are tender (about 15 - 20 mins).

Remove from heat and season with pepper.

Liquidise in a blender or food processor.

Serve with fresh crusty bread from allowance or syns