At WW all your favourite foods are on the menu.
Spiced carrot & ginger soup
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.
Calorie controlled cooking spray 4 spray(s)
Root Ginger 30 g, grated
Garlic 2 clove(s), finely chopped
Harissa Paste 1 tablespoons
Ground Cumin 1 teaspoons, level
Ground Coriander ½ teaspoon, level
Carrots, raw 600 g, 2 x 300g packs prepared carrot batons
Vegetable stock cube(s) 1 cube(s), to make 900ml
Coriander, fresh 1 tablespoons, picked and roughly chopped
Parsley, fresh 1 tablespoons, flat-leaf, leaves picked and roughly chopped
Mint, Fresh 1 tablespoons, picked and roughly chopped
Salad (zero SmartPoints values) 4 portion(s), 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.