Carrot, Tarragon and Yogurt Soup

Carrot, Tarragon and Yogurt Soup 

Serves 4

Points per serving: ½ (original points)

500 g carrots, scrubbed and chopped

1 vegetable stock cube, – make up 1.25 litres with hot water

1 medium onions, chopped

2 tsp fresh tarragon sprigs

1 tbsp lemon juice

150 g 0% fat Greek yogurt

½ tsp salt, and freshly ground black pepper

Put the chopped carrots, stock, onion, 1 sprig of tarragon and seasoning into a large saucepan.

Bring to the boil then simmer for 15 minutes until the vegetables are soft.

Strain the stock into a jug and reserve. Place the vegetables in a liquidiser or blender and puree until smooth.

Return the carrot puree and stock back to the pan and stir until well mixed adding the lemon juice. Strip the leaves from the remaining tarragon sprig and stir into the pot.

Reheat if necessary and divide between four warm bowls. Spoon the yogurt on top of the soup and serve.

Notes

Freezable, but omit the yogurt until reheating.