Comforting and delicious this spiced soup is a nutritional powerhouse. It’s high in almost all vitamins and minerals, has 13g of fiber and almost 9g of protein per portion. It’s Vitamin A is through the roof and it’s only 15 out 100 of the daily Glycemic Load.
For an extra taste bud treat add a few drops of hot sauce when serving. And for additional protein content you can sprinkle a handful of pumpkin seeds on top.
1lb (500g) carrots
1 sweet potato
3 cups of water
1 cup coconut milk
2 tablespoons curry powder
1 teaspoon salt
249 Calories per portion
1Peel the carrots, onion and sweet potato. Cut into chunks and add to a medium pot.
2Cover the veggies with curry powder, add salt and cover them with 3 cups of water. Stir.
3Boil the veggies over medium-high heat for 35 minutes or until the carrots are tender.
4Set 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.