Whether it’s cold or not, a nice carrot soup always warms your heart.
- 1 tbsp of olive oil
- 1 onion, diced
- 2 garlic cloves
- 500 g of carrots, chopped evenly
- 500 ml of water
- 1 organic vegetable stock
- Salt and pepper to taste
In a bowl, mix the onion, garlic and carrots with the olive oil, salt and thyme leaves.
Bake carrots in preheated oven at 200C for around 20 min.
In a blender mix, cooked carrots, water and stock. Blend until desired consistency is reached.