Carrot & tomato soup recipe

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Heat the oil in a large saucepan over a medium heat. Add the onions and cook for 5-6 minutes until softened.
Add the carrots, celery, tinned tomatoes and stock. Bring to the boil, then reduce the heat and simmer for 15 minutes until the vegetables have softened.
Use a stick blender to whizz until smooth. Season to taste.
Divide amongst bowls. Swirl through some cream, if desired.

Per serving 112kcals, 6g fat (2.8g saturated), 18.2g carbs (11.3g sugars), 2.7g protein, 4.4g fibre, 0.835g sodium

Carrot & tomato soup