Recipe of the Week - Dinner


Carrot Curry Soup


Makes 2 portions


Comforting and delicious this spiced soup is a nutritional powerhouse. It’s high in almost all vitamins and minerals, has 13g of fibre and almost 9g of protein per portion.


  • 1lb (500g) carrots

  • ½ onion

  • 1 sweet potato

  • 3 cups of water

  • 1 cup of coconut milk

  • 2 tablespoons curry powder

  • 1 teaspoon salt



  1. Peel the carrots, onion and sweet potato. Cut into chunks and add to a medium pot.

  2. Cover the veggies with curry powder, add salt and cover them with 3 cups of water. Stir.

  3. Boil the veggies over medium-high heat for 35 minutes or until the carrots are tender.

  4. Set the pot aside to cool. Add coconut milk and use a hand blender (or a food processor if the veggies have cooled down enough) and blend until smooth. Serve with parsley and/or a dash of coconut milk.

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