Curried Carrot Soup (85 calories)

Serves	4
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Casual Party, Christmas, Easter
By author	Karen S Burns-Booth

A delicious soup with bags of flavour and yet each bowl is only 85 calories. (Or 100 calories with the croutons) Carrots, onions and garlic are gently simmered with vegetable stock and curry powder for a hearty soup with a spicy Indian flavour. Perfect for those on the 5:2 Diet on fast days, or for anyone watching their calories intake.

Ingredients

4 sprays low-fat oil
2 medium onions, peeled and finely diced
1 teaspoon chopped garlic
450g carrots, peeled and sliced
2 teaspoons curry powder of choice
1.2 litres vegetable stock (made with 2 teaspoons Marigold vegetables stock powder)
50ml low-fat (15%) creme fraiche
salt and pepper to taste

Optional

4 tablespooons seasoned croutons

Note

Directions

Step 1	Spray the low-fat oil in a large saucepan with a lid. Heat pan over low heat and add the chopped onions and garlic. Replace the lid and sweat the vegetables over a low heat for about 5 minutes, before adding the carrots and a little water.
Step 2	Continue to cook for a further 5 minutes before adding the curry powder - stir it into the vegetables and then gradually add the stock.
Step 3	Put the lid back on the pan, bring the the bool and then simmer over a low to medium heat for 10 minutes, or until carrots and other vegetables are soft. Adjust seasoning with salt and pepper and allow to cool for a few minutes.
Step 4	Blend the soup with a hand blender or in a blender until smooth. Reheat in a clean pan, stirring in the crème fraîche just before serving.
Step 5	Serve in warm bowls with croutons. (Add an extra 15 calories per person for the croutons)