Cool Food Cook Book by Glynis Parratt - HTML preview
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½ Onion (as tolerated)
Garlic (as tolerated)
280g Carrots peeled and chunked
1 ½ pints of Vegetable Stock
2tsp Coriander
1 Tin of Artichoke Hearts drained
Oil
Sauté onion, garlic and coriander in oil, then add carrots and stock and bring to the boil, turn down heat and simmer. After about 10 minutes add the drained artichoke and continue cooking. When the carrots are cooked turn the heat off and let the soup cool enough to blend. When ready to serve reheat.