Pinch of salt.
36 carrots peeled and sliced.
1 litre vegetable stock.
Black pepper to season.
1 tablespoon Greek yoghurt as a garnish (per person - per bowl).

1. Fill a large casserole with water, add a pinch of salt, and bring the pan of water to the boil.
2. Once boiling, add all the carrots, stock and drop the heat to a low temperature.
3. Simmer for one hour, stirring regularly, then blend smooth with a hand blender.
4.Re-heat the soup until it is piping hot, season with plenty of black pepper, and top each warmed bowl with a teaspoon of Greek Yoghurt.