Curried Carrot Soup
Serves : 4 servings
Smooth and spicy curry carrot soup. Perfect for an autumn lunch or supper.
Ingredients
- Cooking spray
- Garlic clove
- 400 g Carrots chopped
- 1 Onion medium, chopped
- 1 Red pepper small, chopped
- 2 tsp Curry powder
- 1/2 tsp Turmeric
- 1 Bay leaf
- 1 Litre Vegetable stock
- 60 g Low fat cream cheese
Instructions
- Place a large pan over a medium heat and 4 sprays of the cooking spray.
- Add the carrot, red pepper, onion and garlic. Cover and leave to cook for approximately 5 minutes,
- Add the curry powder, turmeric and bay tree, stir to coat the vegetables. Cook and leave to cook for approximately 10 minutes, or until the carrots have started to soften.
- Add the vegetable stock to the pan. Cover and bring to the boil.
- When the soup is boiling, reduce the heat and simmer for 15 minutes.
- Remove the soup from the heat, remove the bay leaf and add the low fat cream cheese. Stir through until melted.
- Using a hand blender, blend the soup until it is smooth.
Notes
Add salt and pepper to taste, and a pinch of cayenne if you prefer a little extra heat. If you add more seasoning, do a couple of quick pulses with the hand blender to combine.
The soup will keep in the fridge up to 4 days, or can be frozen in batches, for up to 1 month.
Nutrition
Serving: 1gCalories: 104kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 8mgSodium: 818mgFiber: 4gSugar: 8g
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!