Carrot and Ginger Soup
The perfect winter warmer with a boost for the immune system
Servings: 6 bariatric serves
Calories: 175kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 kg carrots peeled, chopped
- 2 medium potatoes peeled, chopped
- 2 tablespoons grated ginger
- 2 teaspoons ground cumin
- 2 cups vegetable stock
- 12 tablespoons Greek Yoghurt to serve
Instructions
- Heat oil in a large pan on medium. Cook carrots, potatoes, ginger and cumin, stirring, for 1-2 mins, or until fragrant and well-combined. Add 2 cups of vegetable stock and 3 cups water. Bring to boil, then reduce heat to low. Simmer, covered, for 20-30 mins, or until carrot is tender.
- Using a hand blender, blend carrot soup until smooth. Ladle into bowls and top with a dollop of yoghurt and black pepper to serve.
Notes
- This recipe will freeze well - freeze in 1 cup portions
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
- Increase the protein further by stirring through a clear, tasteless protein powder before serving
Nutrition
Calories: 175kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 446mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 28036IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 1mg