Indonesian carrot soup
2
Points®
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.
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