Carrot and sage soup

Carrot and sage soup


1½ syns per serving if using butter. Use frylight for a syn free option.

Serves 6

25 g butter (9 syns)
1 large onion, finely chopped
750 g  carrots, finely sliced
1.75 litres stock
salt and pepper
1 tablespoon chopped fresh sage
fresh sage sprigs, to garnish (optional)

Melt the butter in a large heavy-based pan and gently fry the onion until transparent, then add the carrots and stock. Season with salt and pepper. Bring to the boil and simmer, uncovered, for about 30 minutes.

Liquidize the soup, then return to the pan and add the chopped sage. Bring to the boil and simmer for another 15 minutes. Serve, garnished with sage sprigs, if using.

Note
Fresh sage is usually available in large supermarkets during the winter months. If you cannot find any, dried sage may be used instead.