Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 30g ginger, peeled and chopped
• 400g carrots, peeled and chopped
• 1 pint vegetable stock (about 570 ml boiling water with veg stock cube)
• Fresh coriander, chopped (to taste)
• 1 tbsp crème fraîche or natural yoghurt (optional for serving)

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Instructions

1. Heat a pot over medium heat and add a splash of olive oil or a little water for a low-fat option.
2. Sauté the onion for 5 minutes, then add the garlic and ginger. Cook until softened and fragrant.
3. Add the carrots and cook for 5 minutes, stirring.
4. Pour in the vegetable stock and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the carrots are tender.
5. Use a blender or immersion blender to puree the soup until smooth.
6. Serve topped with chopped coriander and a swirl of crème fraîche or natural yoghurt if desired.

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Estimated Macros per Serving (Serves 4)

• Calories: 90 kcal
• Protein: 2g
• Carbohydrates: 15g
• Fat: 2g (without crème fraîche/yogurt)
• Fiber: 4g

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Cooking Time

• Total Time: About 35-40 minutes
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes