Weight Watchers spiced carrot and ginger soup
This carrot and ginger soup is the perfect lunchtime warmer!
Sweet carrots and fiery root ginger are a match made in soup heaven. We’ve made this dish even more delicious with a hint of harissa and a trio of chopped fresh herbs.
0 SmartPoints per serving
Serves: 4 Cooking Time: 25 minutes
Calorie controlled cooking spray
30g fresh ginger, grated
2 cloves garlic, finely chopped
1 tablespoon harissa paste
1 teaspoon ground cumin
½ teaspoon ground coriander
2 x 300g packs prepared carrot batons
900ml vegetable stock, made with 1 stock cube
Small handful each fresh coriander, flat-leaf parsley and mint, leaves picked and roughly chopped
Mixed salad leaves, to serve
- Mist a large pan with cooking spray and cook the ginger and garlic over a medium heat for 2 minutes until softened. Add the harissa and spices and cook for 1 minute until fragrant. Add the carrots and stir to combine.
- Pour in the stock and bring to the boil. Reduce the heat, then simmer, covered, for 20 minutes until the carrots are just tender.
- Using a stick blender, blitz the soup until completely smooth. Ladle into bowls, scatter over the fresh herbs, season with freshly ground black pepper and serve with the salad leaves on the side.
The soup can be frozen in an airtight container for up to 3 months.
This spiced carrot and ginger soup recipe is taken from WW 30-minute meals, available online at www.weightwatchersshop.co.uk.
For more healthy recipes, take a look here!