Spiced carrot and ginger Soup

INGREDIENTS

• 600 g carrots peeled and chopped
• 4 tbsp low-fat natural or plain yogurt to garnish
• ½ cup low fat soft cheese
• 5 cups vegetable stock/bouillon
• 2 celery sticks/stalks, sliced
• 5 cm piece fresh root ginger, peeled and grated
• 1 large onion, chopped
• salt and freshly ground black pepper
• 2 clove garlic, crushed
• 1 tsp medium curry powder

Put the carrots, onion and celery in a large pan with the garlic, ginger, curry powder and
stock/bouillon.

Bring to the boil, reduce the heat and simmer, partially-covered, for 20-25 minutes,
or until the vegetables are tender.

Blend the soup to a purée using a hand-held stick blender, or transfer to a food
processor or blender and whizz until smooth.

Add the soft cheese, seasoning to taste and blend again until thoroughly mixed.

Reheat gently, check the seasoning and serve, topped with a swirl of yogurt and a
sprinkling of black pepper.