Lightly spiced carrot soup

(27 ratings)

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Lightly spiced carrot soup
Lightly spiced carrot soup
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This simple soup is a great winter recipe. The subtle spices make this dish a flavoursome lunch time treat


  • 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
  • 6 tbsp low-fat plain yogurt (to serve)

You can make a simple Asian salsa to top the soup by adding together some red chillis, fresh coriander, and the zest and juice of a lime


  1. 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.
  2. 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.

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(27 ratings)

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