1 large onion, chopped
500g carrots, chopped
1.2 litres (2 pints) vegetable stock
100g low-fat soft cheese
Ground black pepper
1.Put the onion and carrots into a large saucepan with the stock.
2.Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 mins, or until the vegetables are tender.
3.Blend the soup to a puree using a hand-held stick blender or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, then serve.