Carrot Soup And Salad Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 sm Onion
• 675 gm Carrots, (1 1/2lb)
• 1 1/4 lt Bouquet garni or possibly vegetable stock, (2 pints)
• 2 Tbsp. Greek yogurt
• 4 x Carrots, (cut into ribbons)
• 1 sm Red onion
• 2 Tbsp. Basil leaves
• 2 tsp Virgin extra virgin olive oil
• 2 x Oranges, (segmented with juice reserved) Salt and freshly grnd black pepper
• 1 x Serve with Cheese and Herb Muffins

Directions