Spiced carrot & ginger soup
0
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Sweet carrots and fiery root ginger are a match made in soup heaven. We’ve made this dish even more delicious with a hint of harissa and a trio of chopped fresh herbs.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Root Ginger
30 g, grated
Garlic
2 clove(s), finely chopped
Harissa paste
1 tablespoon(s)
Ground Cumin
1 teaspoon(s), level
Ground coriander
½ teaspoon(s), level
Carrots, raw
600 g, 2 x 300g packs prepared carrot batons
Vegetable stock cube
1 cube(s), to make 900ml
Coriander, fresh
1 tablespoon(s), picked and roughly chopped
Parsley, fresh
1 tablespoon(s), flat-leaf, leaves picked and roughly chopped
Mint, Fresh
1 tablespoon(s), picked and roughly chopped
Salad leaves
4 portion(s), to serve
Instructions
1
Mist a large pan with cooking spray and cook the ginger and garlic over a medium heat for 2 minutes until softened. Add the harissa and spices and cook for 1 minute until fragrant. Add the carrots and stir to combine.
2
Pour in the stock and bring to the boil. Reduce the heat, then simmer, covered, for 20 minutes until the carrots are just tender.
3
Using a stick blender, blitz the soup until completely smooth. Ladle into bowls, scatter over the fresh herbs, season with freshly ground black pepper and serve with the salad leaves on the side.
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