Benefits

Carrots are rich in beta carotene which converts to Vitamin A in the body. Vitamin A nourishes the skin and keeps the eyes healthy. Carrots also provide…  Antioxidants, Vitamin B6, Folate, Manganese, Fibre, Vitamin C, Vitamin K and Potassium. Eat these in abundance!

Pine nuts are rich in Vitamin E, Omega-6 fat and Manganese. Pine nuts also provide… Thiamine, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Potassium, Calcium, Iron, Magnesium, Zinc and Selenium. Eat these in moderation.

Coriander is rich in Vitamin K and Vitamin A. Coriander also provides… Vitamin C, Iron, Manganese, Folates, Antioxidant Polyphenolic Flavonoids, Vitamin B-6, Potassium, Calcium, Folic Acid, Riboflavin and Niacin. Eat this in abundance!

4 Servings

Ingredients

• 10 large carrots, peeled and chopped

• 2 litres of vegetable stock

• 500 ml Almond milk

• Handful of pine nuts

• Handful of chopped parsley or coriander

• Ground pepper

Method

Put the carrots and stock in a large saucepan and bring to the boil. Reduce the heat slightly and leave to simmer for 1 hour.

Once cooked, use a hand-held liquidiser to blend all of the carrots in the saucepan until smooth. Stir in the almond milk and its ready to serve :)

Serve with a sprinkling of pine nuts, crushed black pepper and coriander or parsley.

Ps. If you like your soup a little thicker or thinner, just alter add a little more or less stock to the mixture

Enjoy!