Carrot Soup with Cream and Parsley

Carrots cooked slowly with onion, a little garlic and good olive oil until completely tender and sweet, then blended until smooth. Served with a swirl of cream in the centre, a drizzle of olive oil, chopped parsley and a few small croutons for crunch.

Nutrition (approx., per bowl as served): 170 kcal · 3 g protein · 20 g carbohydrates (9 g sugars) · 9 g fat (3 g saturated) · 5 g fibre · 1.0 g salt.

Dietary: vegetarian as served; easily vegan and gluten-free without the cream and croutons, just ask. Rich in beta-carotene.