Carrot and Thyme Soup:
is an easy and great way to add lots of high antioxidants into your diet. Adding thyme regularly in the diet is good for preventing and relieving sore throats and coughs and this soup has lots of great flavour. Yeast flakes are very good for B vitamins and add a subtle savour to dishes.
Serves 8 – 1 portion is approx. 7GL
- 1 tbsp coconut oil or olive oil
- 2 large onions, peeled and sliced
- 700gms organic carrots roughly chopped
- 1 tsp turmeric
- 4 bay leaves
- A handful or bunch of fresh thyme or 2 heaped tsp. dried thyme
- 4 garlic cloves chopped
- 3 pints or 1.5 ltrs chicken stock or vegetable stock with 2 tsp Marigold low salt or organic bouillon
- 4 tsp yeast flakes
- 400gm can of butter beans, drained and rinsed well
- Seasoning to taste – sea salt and black pepper
- Heat the oil in a large sauce pan over a low heat and gently fry the sliced onions until cooked (about 5 mins) – add a little water or stock to steam fry.
- Add the carrots, stock, thyme, turmeric, bay leaves and garlic and bring to the boil – if using a bunch of thyme, tie the bunch to the saucepan handle and allow to infuse into the liquid. Remove at the end of cooking and scrape the small leaves into the soup.
- Cover and simmer over a low heat for 20 minutes
- Add the butter beans, seasoning and yeast flakes and stir through
- Cook on a low heat for 5 minutes and then blitz the soup with a hand blender to the consistency you like
- Season to taste
Serve with a swirl of coconut cream, oatley cream or dairy cream and 2 rough oatcakes for a tasty warming lunch.