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 Carrot Soup
1 Large Onion,
8 Chopped Carrots
1..2 Litres veg or chicken stock
100g lower fat soft cheese
1 pinch of black pepper

Put the onion, carrots and stock into a saucepan, bring to the boil, and then simmer for 20-25 minutes until cooked.
Blend the soup into a puree then add most of the cheese and blend again.
Reheat gently until ready to serve, garnish with the cheese that is left and the black pepper. This should feed four with a nice chunk of wholemeal bread!

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