Yummy, healthy and easy.
Olive oil – 2 tsp
Onion – 1 (Chopped)
Carrots – 8-10, (washed, peeled and grated)
Vegetable Stock – 3 cups
Lemon juice and rind – from 1 lemon
Walnuts – Toasted and crushed – 2 tsps
Kaffir Lime leaves – 4 (chiffonade)
Heat olive oil in a stockpot, add onions and sauté till pink. Add carrots and cook till carrots are cooked. Add the vegetable stock, lemon juice, lemon rind, salt and pepper and simmer for 20-25 mins. Remove from heat and allow it to cool.
Purée in the blender till smooth, strain and heat.
Garnish and serve hot.
I chose not to strain it, instead I made it a bit thinner with a little low fat milk.