Carrot Soup

One of the many things I've done with my kids that I'm proud of is making them love soup! Every day they have a different kind of soup, and they have to have a bowl of vegetable soup before eating dinner. I blitz all my soups because my kids don't like chunky soups, but do go ahead and make it to the consistency that you desire. The other thing which I like about my soups is that they are very low calorie and low fat. Thankfully.

Carrot Soup

3 Carrots, peeled and chopped
1 small Potato, peeled and chopped
1 tsp Butter
1 tsp Sugar
Cilantro Leaves, for garnish (optional)
Pepper and Salt, to taste


Melt the butter in a pan on medium heat. Add the potatoes and carrots and stir fry for 3-4 minutes. Add water (enough to submerge the veggies), cover and cook until veggies are very soft and mushy, about 20 minutes.

Remove from the stove and allow to cool in the pan. Put the soup (the veggies and the water) in a blender and blend until smooth. It should be neither too thin nor too thick. Adjust water accordingly.

Put the soup back on the stove and bring to a simmer. Add salt and pepper to taste. Serve hot. Garnish with cilantro leaves.