Search

Lightly spiced carrot soup

(27 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
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 lightly spiced carrot soup is a great winter recipe that's perfect for the whole family. The subtle spices make this dish a flavoursome lunch time treat, but it works just as nicely for dinner to feed both kids and grown ups. With a prep time of only 10 minutes, it couldn't be easier to make. If you've made too much, don't worry. You can easily put it in a tupperware that won't leak and freeze it. Once you're ready to enjoy it, you can stick it on the hob on a gentle heat and it's heated through. The cumin, garlic and ginger in this soup add a really warming flavour that's both subtle and really comforting.

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
  • 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

Method

  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.

Your rating

Average rating

  • 4
(27 ratings)

Your comments

comments powered by Disqus

FREE Newsletter