This creamy carrot soup is low in kilojoules and full of delicious vegetable flavour.
- Preheat oven to 200°C. Heat the oil in a medium saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add carrots and stock and bring to the boil. Reduce heat to medium and simmer, uncovered, for 12-15 minutes or until tender. Set aside for 5 minutes to cool.
- Meanwhile, cut each bread roll into four slices (not all the way through) and butter with dairy spread. Wrap in foil and place in preheated oven for 5 minutes or until heated through.
- Place carrot mixture, cream and milk in the jug of a blender and blend until smooth. Return to the saucepan and stir over medium heat until hot. Taste and season with salt and pepper.
- Sprinkle soup with chives and serve with hot bread rolls.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set