Carrot and smoked paprika soup
Serves 4
A little effort
Total time:
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
Skip to ingredients
- olive oil
- 1 oniondiced
- 500g carrotschopped
- 2 cloves garliccrushed
- thumb-sized piece gingergrated
- 2 tsp ground cumin
- ½ tsp hot smoked paprikaplus a pinch more to serve
- 1 litre vegetable stock
- a handful of leaves coriander
Nutrition: per serving
- kcal108
- fat4.1g
- carbs12g
- fibre6.3g
- protein2.5g
- salt0.8g
Method
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.
