Carrot and smoked paprika soup

Carrot and smoked paprika soup

  • serves 4
  • A little effort

A light and fresh vegetarian soup recipe made with carrots and warming smoked paprika and a handful of fresh coriander leaves. Best for lunch or a low-fat midweek meal or even a dinner-party starter



  • olive oil
  • onion 1, diced
  • carrots 500g, chopped
  • garlic 2 cloves, crushed
  • ginger thumb-sized piece, grated
  • ground cumin 2 tsp
  • hot smoked paprika ½ tsp, plus a pinch more to serve
  • vegetable stock 1 litre
  • coriander a handful of leaves


  • Step 1

    Heat 1 tbsp oil in a large pan and soften the onion and carrots for 10 minutes. Add the garlic, ginger and spices and fry for 2 minutes before adding the stock. Bring to the boil and simmer for 20 minutes until the carrots are tender.

  • Step 2

    Remove from the heat and blend until smooth using a stick blender. Season and scatter with coriander and a pinch more paprika to serve.

Nutritional Information

  • Kcals 108
  • Fat 4.1g
  • Carbs 12g
  • Fibre 6.3g
  • Protein 2.5g
  • Salt 0.8g