Chock full of anti-oxidants and B vitamins, this delicious soup will have you feeling lighter and brighter with every mouthful and it adds a serious burst of colour to the dinner table too!

This recipe was developed specifically for our guests at 'The Conscious Table' dinner party hosted by Life Wellness Co. Pty Ltd and it is safe to say it was the star of the night. We are 100 per cent confident your family will love it as much as our guests did.

Oh, and added bonus - it is super cheap and super simple to make so you can feed your whole family for next to nothing, in next to no time. Total winner in our books!

Add a slice of zucchini nut bread for some extra goodness and serve with a dollop of yoghurt and extra coriander to garnish and you have yourself a delicious, nutritious springtime meal.

Ingredients

Serves:6

1 tablespoon olive oil

4 large carrots, peeled and cut into large chunks

1/2 large onion, diced

1 clove garlic

4 cups (1 litre) vegetable or chicken stock

Large bunch of fresh coriander, de-stemmed and roughly chopped

Directions

Preparation: 5min | Cook:15min | Ready in: 20min 

Dice the onion and carrots into large chunks and crush the garlic with a press.

Heat the oil in a large saucepan over medium heat and sauté the carrots, garlic and onion for a few minutes until the onion has softened.

Add the stock to the pan along with the coriander (reserving a little to garnish) and bring back to the boil.

Cook until the carrots are tender; which will take around 10 minutes.

Remove from heat and allow to cool slightly.

Puree the soup until smooth using a hand-blender or food processor.

Reheat before serving and garnish with coriander and a dash of yoghurt or cream.