All Recipes Dinner Lunch

Spiced Carrot & Ginger Soup

Home made soup is healthier and tastes so much better than ready made tinned or packet versions, even fresh shop bought. It’s so quick and easy to make and costs less too!

My recipe below is wonderfully warming and can be enjoyed hot or cold, on it’s own or with some nice crusty bread or toast. ┬áDouble up the ingredients if you want to freeze some for another day (just omit the garnish).

Ingredients – Serves 2

Fry Light
1/2 white onion, finely chopped
2″ piece of fresh ginger, peeled & grated
300g carrots, peeled & slices
100g sweet potato, peeled & chopped (substitute with butternut squash for an SP friendly alternative)
1/2 tsp dried turmeric (or 1 tsp fresh, grated turmeric root)
1/2 tsp dried coriander
1/2 tsp cumin seeds
1/2 litre vegetable stock (I use Oxo Stock Pot, Garden Vegetables with parsley & bay)

To garnish
Spoonful of alpro dairy free plain yoghurt, shake of paprika, a pinch each of black onion & cumin seeds & a shake of dried coriander leaf.
Method

1. Spray a saucepan with fry light and cook the onion gently for 5 minutes
2. Add the ginger, carrots, sweet potato, turmeric, coriander and cumin and saute for another 5 minutes, stirring occasionally.
3. Pour in the stock and simmer for 10 minutes or until the carrots are tender
4. Take off the heat and blend with a hand blender or in a liquidiser until smooth.
5. Divide between 2 bowls, swirl in the yoghurt, shake over the paprika, seeds & coriander leaf to serve.

Slimming World – Soup is syn free! Garnish is negligible.

I served mine here with 1 slice of wholemeal toast (from a 400g loaf) spread with marmite. Count as half your healthy extra B choice or 3 syns.

Oxo Garden Vegetable Stock Pot melts with Parsley & Bay are my favourite!
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