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.
- 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)
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.
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