250g (9oz) carrots
199g (31/2oz) leeks
1 tsp olive oil
400ml (14fl oz) vegetable stock
2 small bay leaves
1/2 tsp freshly grated ginger
1½ tsp marjoram
6 sun-dried tomatoes
150ml (5fl oz) buttermilk
2 tsp chopped chervil
Wash and peel the carrots, and slice coarsely. Dice 50g (scant 2oz) of the slices finely, and set aside. Wash and trim the leek, cutting it open lengthways to clean it thoroughly. Take the white part only and slice roughly into rings.
Heat the oil in a saucepan over a medium heat and fry the coarsely sliced vegetables for about 3 minutes, stirring, until translucent. Pour on the stock and bring to the boil. Add the bay leaves, ginger; and marjoram. Cover and cook over a low heat for about 10 minutes.
Meanwhile, cut the tomatoes into very fine strips. Remove the bay leaves from the soup, stir in the buttermilk, and purée the soup with a hand blender until creamy. Season with salt and pepper. Garnish with carrot, strips of tomato, and chervil.
This recipe is extracted from Low Cholesterol, Low Fat
, one of the books in the Gaia Powerfoods
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