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Carrot and Ginger Soup
Ingredients
- Makes 6 portions
1 tbsp sunflower oil - 1 small onion - finely diced
- 1-2 garlic cloves - finely chopped
- 2 tbsp ginger - finely grated
- 750g carrot - chopped roughly
- 1l veg stock
- 150g Unflavoured & Unsweetened Huel
- grated zest and juice of half an orange
- coconut yoghurt
- fresh coriander leaves
Instructions
- Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and ginger, then fry for another minute, stirring.
- Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer until the carrots are tender.
- Stir in the remaining ginger, Huel and the orange juice, then blend the soup until smooth using a stick blender. Season with salt and pepper, then serve with a swirl of coconut yoghurt and a sprinkling of fresh coriander leaves.
Nutrition (per portion)
kcal 188 g %TE % fat 6 27 % protein 8 18 % carbs 23 49 of which sugars 12 25
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