Moroccan Carrot Soup

from WW May June 08 Core and 1.5pts per serve

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons extra virgin olive oil
• 1  onion, finely chopped
• 2  garlic cloves, finely chopped
• 1  tablespoon  moroccan mixed spice
• 400  g carrots, peeled and sliced
• 100  g potatoes, peeled and sliced
• 4  cups  vegetable stock
• 1⁄3 cup red lentil, rinsed and drained
•  salt and pepper (to season)

Directions

1. Heat olive oil in a large saucepan. Add onion and cook over medium heat for 5 mins or until softened. Add the garlic and morrocan seasoing and cook, stirring for 30 seconds.
2. Add carrots, potato, vegetable stock and lentils. Bring to the boil, reduce heat, cover and simmer over a medium heat for 20 minutes or until the carrots and potatoes are very tender.
3. Blend soup mix in the saucepan using a stick blender. Season to taste with salt and black pepper.