Carrot, Lime & Almond Soup - by BBB Trainer Amy Adamson

With winter approaching having a great soup recipe up your sleeve never goes amiss - this one is particularly great as it includes almonds to give you some good fats too.

1 tblsp Grape seed Oil
1 leek, chopped
1 stick celery, chopped
½ tsp nutmeg
450g carrots, chopped
1.5L vegetable stock
25g ground almonds
1 tbsp tamari
2 tbsp lime juice
Salt and pepper
Greek yoghurt to serve

•    Heat grape seed oil in a large saucepan over low to med heat
•    Add leek, celery and nutmeg.  Cook until slightly browned
•    Add carrots and stock and cook until carrots are tender
•    Add ground almonds
•    Blend using a handheld stick blender until smooth
•    Add tamari, lime juice, salt and pepper
•    Serve with Greek yoghurt

A note about Grapeseed Oil:
Grape seed oil has a moderately high smoke point therefore is more ideal than several other cooking oils for high temperature cooking and can be safely used to cook at moderate temperatures during stir-frying or sautéing. (Source: Wikipedia)