Easy Carrot Soup

• 500 grams Chantenay Carrots
• 1/2 White onion
• 1 small garlic clove
• 2 small tomatoes/one large
• 1 Vegetable stock cube
• 1 tbsp Cream (optional)
• 1 tsp Chinese 5 spice (optional)
• 1 tsp Italian seasoning
• 1 tbsp Olive oil

1. From the tops of the carrots and boil in salted water until al dente
2. Chop tomatoes, onion and garlic in to quarters and add to carrots along with a tablespoon of olive oil
3. After a couple of minutes add the made up vegetable stock, and fill up with extra water to just cover the vegetables
4. Add a level teaspoon of dried Italian seasoning and the Chinese 5 spice if using, and boil for a further 10-15 minutes
5. Blend using a hand blender/processor until completely smooth, season well, then add cream/milk to loosen if desired

carrots, white onion, garlic, tomatoes, vegetable stock cube, cream, spice, italian seasoning, olive oil

Taken from cookpad.com/us/recipes/363550-easy-carrot-soup (may not work)