8 WEEK TRANSFORMATION CHALLENGE

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.

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INGREDIENTS

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• 1lb (500g) carrots

• ½ onion

• 1 sweet potato

• 3 cups of water

• 1 cup of coconut milk

• 2 tablespoons curry powder

• 1 teaspoon salt

METHOD

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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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