Best Carrot Soup - My New Version

I moved away from my normal Carrot Soup, today.
Saturday Lunch
Of course I was clearing out the fridge as I do, you know Waste Not Want Not

I had 3 sticks celery

4 large carrots

1 red chili

2 small onions

2 cloves garlic

1 courgette

Sea salt and freshly ground black pepper

1 tablespoon Chicken stock powder

About 6 leaves of mint

1/2 orange juiced

70 gms butter

Extra Virgin Coconut Oil

The Coconut Oil, Mint and Chili were ingredients, I don't normally add to my Carrot soup 

but Wow... which extra addition made it special, I'm not sure but it was just divine

I think the addition of that extra chili and the mint at the last moment, really enhanced the flavours

By the way it wasn't hot, just flavourful

Will make this again

Gluten free of course…plus using the Extra Virgin Coconut Oil was an added extra, not only tasty but also very good for you

It will pass the Health Food Police

Just don't mention the butter!!!

I’ve started blitzing the vege for my soups and meat sauces recently, particularly good if you want to slip added vege, to hide from kids.

Method

So I melted the butter in a pot

In the food processor I added

2 cloves of garlic chopped

Onions chopped

Celery chopped

Courgette chopped

Whiz them up and add to pan

Season with S & P

Sauté till just soft

Meanwhile chop carrots and half of the chili

Add to food processor and whiz up

Add to pot

Season with chicken stock powder

Add orange juice

Stir and sauté for a few minutes

Cover with hot water and bring to a simmer

Simmer for about 15 minutes

Just before serving

Add Extra Virgin Coconut Oil

Chop the mint leaves and the rest of the chili

Pour soup into blender

Add mint and chili

Blitz to smooth

Taste and adjust seasoning if needed

If it too thick just add a little extra hot water

I served with Cheese scones

Hot from the oven

Time to go shopping and fill the fridge again

Yum