This soup has 4-6 servings depending on the serving size.
It can be cooled and used within 3 days of making, simply reheat thoroughly.
500g carrots, chopped (8-10 carrots depending on size)
1 large onion, chopped
1 litre vegetable or chicken stock
80g low fat soft cheese
ground black pepper
Large Saucepan with lid
Handheld Blender/Food Processor
1) Chop carrots and onion and put into large saucepan with the stock. Instead of shop bought stock, I used 1 litre of boiling water with two vegetable stock cubes.
2) Bring to the boil, then reduce the heat and leave to simmer (partially covered), for 20-25 minutes or until the vegetables are tender.
3) When cooked, blend the soup into a puree using a blender until smooth. Then add the low fat soft cheese and blend again until thoroughly mixed.
4) Reheat gently then serve, garnish with a little soft cheese and ground black pepper.