• 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp vegetable oil

  2. 1 onion, peeled and chopped

  3. 1 garlic clove, peeled and chopped

  4. 1 tsp grated fresh ginger

  5. 1 tsp ground cumin

  6. 1 tsp tomato puree

  7. 500g carrots, peeled and sliced

  8. 1-2 tsp granular Canderel

  9. 1l chicken or vegetable stock

  10. 6 tbsp low-fat plain yogurt (to serve)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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