Ginger Carrot Soup
By the wlr team
Bright, colourful and warming. This ginger carrot soup recipe is particularly low in fat and calories - under 80 kcal per serving - which means you can enjoy it with a lovely chunk of wholemeal bread!
If you like to spice things up a little, add a pinch of chilli flakes when you're frying the vegetables.
- Recipe makes: 4 servings
- Prep time:
10 mins - Cook time: 40 mins
- Calories: 79
per serving
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 6 carrots, sliced
- 10g ginger, grated
- 850ml boiling water
- 1 vegetable stock cube
- 2 tbsp basil
Method
- Heat oil in a large pan. Add in onion, carrot and ginger. Let it cook for 5 minutes to soften.
- Mix up vegetable stock using water and stock cube. Add to the pan and bring to the boil.
- Cover saucepan and let it simmer for 35 minutes so that your carrots are nice and soft.
- Season to taste with salt and pepper.
- Pour contents of pan, into food processor and blend, adding more water if needed.
- Garnish with basil and serve.
| Calories (kcal) | 79 |
| Carbohydrate (g) | 9.5 |
| Fat (g) | 4.3 |
| Protein (g) | 1.3 |
| Fibre (g) | 2.8 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 1.8 |
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