Curried Carrot Soup

Its coming into winter and nothing beats a bowl of soup with some rustic bread!  This is the first recipe I followed where I didn't change any quantities or swap out / add in any ingredients!  Big up to Harry for an amazing, super quick soup with minimal amount of prep!!!

Ingredients

1 Kilo of Carrots

1 Tablespoon of Mild Curry Powder

80g Red Onion

3 Vegetable Stock Cubes with 1000ml of water

Method

1. Sautee the Onion in one tea spoon of Olive Oil
2. Add the curry powder
3. Chop the carrots and add to the pan along with the vegetable stock.
4. Cook for around 20 minutes on a low heat until the carrots are soft
5. Transfer to blender and blend!

These macros are based on my portion sizes which was 6!  Ideal as a low calorie lunch, why not add a table spoon of fage yoghurt?

Kcals = 97

Fat = 1.6g

Carbs = 14.5g

Protein = 2.2g

Fibre = 5.4g