Recipe for Carrot Soup and Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE SOUP ----------------
1 tbl Olive oil
1 sm Onion
675 gm Carrots, (1 1/2lb)
1/4 lt Bouquet garni or vegetable stock, (2 pints)
2 tbl Greek yogurt
----------------- FOR THE SALAD ----------------
4 x Carrots, (cut into ribbons)
1 sm Red onion
2 tbl Basil leaves
2 tsp Virgin olive oil
2 x Oranges, (segmented with juice reserved)
Salt and freshly ground black pepper
Instructions:
Instructions: In a large saucepan, heat the oil, add the onion and fry for 5 minutes or until slightly softened. Add the carrots and cook for a further 2 minutes.

Add the vegetable stock and season. Bring to the boil and simmer for 20-25 minutes or until the carrots are soft and cooked.

Meanwhile, place all the salad ingredients in a bowl, toss together and season. Set to one side.

Place the soup in a blender and whizz until smooth, adding some water if the soup is too thick.

To serve pour the soup into 4 shallow soup dishes. Drizzle the top of each with some yogurt and pile a mound of carrot salad in the centre.

Serve at once, with Cheese and Herb Muffins.

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