Ingredients
- 2 tsp vegetable oil
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp tomato puree
- 500g carrots, peeled and sliced
- 1-2 tsp granular Canderel
- 1L chicken or vegetable stock
For something that’s a little extra special try this simple soup with yogurt spooned on top or Asian style salsa
Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Per serving:
Fat: 4g (of which saturates 1g)
Cals: 140
Carbs: 19g (of which sugars 10g)
Method:
- Heat the oil in a large, heavy-based saucepan.
- Tip in the onion and garlic and cook, stirring often, for 3-5 minutes until the onion has softened.
- Stir in cumin and tomato puree, and cook for a further 2 minutes until well combined.
- Add the carrots, ginger and 1 tsp Canderel.
- Pour over the stock and bring up to the boil. Then reduce the heat and leave to simmer for 20-25 minutes until the carrots are soft.
- Puree with a hand blender until smooth. Taste, adding more Canderel if preferred.
- Spoon over some yogurt. Then gently toss together the chilli, coriander and lime zest and juice and arrange on top of each bowl of soup.
Asian Style Salsa (optional)
6 tbsp low-fat plain yogurt
½ red chilli, seeded and finely chopped
Handful fresh coriander, roughly chopped
Zest and juice of ½ lime
Recipe: Emma Lewis
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