Spiced organic carrot and ginger soup
This soup is super-simple to make, with just a few ingredients and three easy steps.
- 600 g British organic carrots, peeled and chopped
- 1 large onion, chopped
- 2 celery sticks, sliced
- 2 garlic cloves, crushed
- 5 cm piece of fresh root ginger, peeled and grated
- 1 tsp medium curry powder
- 1.2 litres vegetable stock
- 100 g low fat soft cheese
- Salt and freshly ground black pepper
- 4 tbsp low fat plain yogurt
Put the organic carrots, onion and celery into a large saucepan with the garlic, ginger, curry powder and stock.
Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.
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, and season to taste.
Serve, topped with a swirl of natural yogurt and a little extra black pepper.
Cook’s tip: Cover, cool and refrigerate the soup, using it within 3 days of making it, and re-heating it thoroughly when ready to serve. Use organic ingredients where possible.
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||0.2g||1g||1%||5%|
|Of which Sugars||3.3g||20g||4%||22%|