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.
INGREDIENTS
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1lb (500g) carrots
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½ onion
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1 sweet potato
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3 cups of water
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1 cup of coconut milk
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2 tablespoons curry powder
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1 teaspoon salt
METHOD
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Peel the carrots, onion and sweet potato. Cut into chunks and add to a medium pot.
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Cover the veggies with curry powder, add salt and cover them with 3 cups of water. Stir.
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Boil the veggies over medium-high heat for 35 minutes or until the carrots are tender.
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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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