Photo of Indonesian carrot soup by WW

Indonesian carrot soup

3
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Rapeseed Oil

1 tablespoon(s)

Carrots, raw

500 g, peeled and chopped

Potatoes, Raw

200 g, peeled and chopped

Onion

1 medium, chopped

Garlic

2 clove(s), grated

Root Ginger

1 tablespoon(s), grated

Chilli, green or red

1 individual, chopped

Vegetable stock cube

2 cube(s)

Lime

1 zest(s) of 1

0% fat natural Greek yogurt

4 tablespoon(s), to serve

Coriander, fresh

2 tablespoon(s), chopped to garnish

Instructions

  1. Heat the oil in a large sauce pan over medium heat. Add the onion, carrot and potato and saute for 5 minutes. Add the garlic, ginger and chilli and cook for a further minute.
  2. Add 1litre of water to the pan, with the stock cubes. Bring to a boil, then simmer for 15-20 minutes, until the vegetables are tender.
  3. Stir in the lime zest and juice, season, then using a hand blender, blend until smooth. Season to taste, then serve with the yogurt and coriander.