1 onion
1 clove garlic
2 tsp butter
5 carrots
1 1/2 pints vegetable stock
juice of half lemon
1 tsp sugar

Chop the onions and carrots and mince the garlic.  Melt the butter in a large pan and gently fry the veg for a couple of minutes.  Add the stock, sugar and lemon juice.  Leave to simmer for 15 minutes or until the carrots are tender.

Blend the soup, then season to taste.

This is a lovely, light, lemony soup.  With very sweet carrots you don’t need the sugar, but some of the ones I have got are a bit elderly and therefore can do with a little boost.  Be your own judge!  The toddlers love dipping buttery soldiers into this for a speedy, warm lunch.