Spiced carrot and ginger Soup


  • 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

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.