Creamy Carrot Soup 

Ingredients for carrot soup:

• 6 large carrots, peeled and chopped
  
• 2 large potatoes, peeled and chopped
  
• 1 large onion, peeled and chopped
  
• 5 cups of spring water
• 3 cloves minced garlic
  
• 2 teaspoons Thyme
  
• 1/2 cup of sunflower seeds
• 1 teaspoon lemon juice
• 2 bay leaves
• Herbamare to taste

In a large pan warm a teaspoon of olive oil. To the heat add onion, garlic and Thyme with Herbamare. Saute until onions are clear. Add the spring water and vegetables are covered. Cook for half an hour stirring occasionally. Puree soup with sunflower seeds and lemon juice, taste soup and adjust seasonings to taste.