Carrot and Garlic Soup

After our long weekend of cooked breakfasts, filling, tasty evening meals and a lot of chocolate cake we both fancied something simple when we got home on Tuesday evening. 

I had a few carrots in the fridge and we stopped and picked up some more and some butter. I already had a mountain of garlic at home.

I love this recipe, it's so simple and very flavoursome and creamy despite the lack of cream (OK there is quite a lot of butter instead).

So to make this soup you need:
1kg of carrots, chopped into thick chunks
120g butter
3 cloves of garlic, minced
1 tsp dried oregano
1litre of stock

1. Boil or steam the carrots until just tender.
2. Melt butter in a saucepan and cook for one minute with the minced garlic and oregano
3. Add the carrots to the melted butter mix and cook over a medium heat for five minutes
4. Add the stock and simmer for 10-15 minutes
5. Blend and serve