Curried Carrot And Ginger Soup

Curried Carrot And Ginger Soup

4.7 74 ratings

Prep. 10 min

Total 50 min

6 portions

Ingredients

onion halved
1
garlic cloves
2
fresh root ginger peeled, cut in round slices (2 mm)
5 cm
butter diced
60 g
curry powder to taste
1 - 2 tsp
carrots cut in pieces (3 cm)
4
Granny Smith apples peeled, cored and cut in pieces (2 cm)
1 - 2
water
500 g
meat stock paste (see tips)
1 Tbsp
1 Tbsp vegetable stock paste, (see tips)
tomato paste
2 Tbsp
dried bay leaves
2
tinned chickpeas rinsed and well drained (weight is pre-draining)
400 g
ground black pepper plus extra to garnish
2 pinches
fine sea salt
¼ tsp
olive oil
1 Tbsp
curry powder
¼ tsp
whipping cream
250 g

Nutrition per 1 portion

Calories 376 kcal / 1580 kJ

Protein 6.9 g

Fat 28 g

Carbohydrates 22 g

Fibre 7.5 g

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Also featured in

Soups For All Seasons 10 Recipes
UK and Ireland

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