Spiced Carrot Soup

Spiced Carrot Soup

From a WW handout

Serves 2

1 pt per serving

1½ pts the whole recipe

Core recipe

Freezing recommended

1 tsp cumin seeds

350g carrots, diced

150g potatoes, peeled and diced

1 small onion, chopped

1 garlic clove, crushed

1 tbsp tomato puree

600ml vegetable stock

salt and pepper

In a small heavy based pan, toast the cumin seeds for 2-3 minutes over medium heat until you begin to smell the aroma of the spice.  Remove from the heat and set aside.

Place the carrots, potatoes, onion, garlic, tomato puree and stock into a large pan and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.

Blend the soup until smooth and add the toasted cumin seeds.  Season to taste & serve.

Another version:

Spiced Carrot Soup

No Count Recipe

Full Choice ½ pt per serving

1 veg stock cube

700ml water

1 onion, chopped

175g potato, chopped

225g carrots, chopped

1 tsp curry powder

½ tsp turneric

salt & pepper

300ml skimmed milk

1 thinly sliced red skinned apple to garnish

Crumble the stock cube into the water, add the veg, spices and seasoning. Bring to the boil and simmer 30 mins, until the veg a re tender.  Blend the soup until smooth.  Stir in the milk and re-heat gently.

Check seasoning and serve garnished with apple slices.