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Creamy Carrot Soup

Total Preparation & Cooking Time: 75 minutes (15 min Prep, 60 min Cook)
Serving Size: Serving Size: 1-1/2 cups. Serves: 4
Cooking Tips:

You can also grate fresh ginger -- depending on your knife skills, it can be faster than mincing.

1 Tbsp vegetable oil
1 1/2 chopped yellow onions
2 cloves minced garlic
1 Tbsp minced fresh ginger
750g peeled and diced carrots
2 peeled and diced sweet potatoes
750ml water or low-sodium stock
1/2 tsp white pepper
1 tsp dried parsley

Heat oil in soup pot. Add onions, garlic and ginger and fry until onions are soft, for about 8 minutes. Add carrots and potato, cover and cook over low heat for 10 minutes. Add stock, pepper and parsley, cover and allow to cook until carrots are very tender, for about 30 minutes. Place soup in a food processor or blender and puree until smooth. Return to heat and allow to cook until hot, for about 5 minutes. Adjust consistency, if needed, with more stock. Serve as is or garnished with chopped spring onions and fresh parsley.

Nutritional Information
Serving Size: 1-1/2 cups
Servings Per Recipe: 4
Amount Per Serving
Total Fat4.6g
Saturated Fat0.5g
Trans Fat18.8g
Dietary Fibre8g
Vitamin A6389.9iu (127%)
Vitamin C24.4mg (40%)
Calcium79mg (7%)
Iron1.3mg (7%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.