Gut-friendly Creamy Curried Carrot Soup
Curried Carrot Soup: warming, comforting and your gut health's best friend. Everyone loves a creamy soup and our secret ingredient to nail this texture is cannellini beans. Not only budget-friendly, cannelini beans are bursting with gut-loving prebiotic fibre. We simmered and blended them with carrots, curry powder, stock and aromatic onion and garlic before drizzling with tangy greek yoghurt to serve. Make in bulk and freeze individual portions for an easy mid-week meal.
Serves 8
Ingredients:
1 tbsp extra virgin olive oil
2 medium onions, peeled and finely diced
1 clove garlic, crushed
450g carrots, roughly chopped
2 tsp curry powder
400g tin cannellini beans
1 litre vegetable stock, salt reduced
Greek yogurt, ½ cup per serve
Salt and pepper to taste
Coriander to garnish (optional)
Method:
Heat a large saucepan to low heat and sauté the diced onion and garlic with extra virgin olive oil. Cook until onions are transparent.
Add the carrots, cannellini beans and a dash of water. Cook for a further 5 minutes before adding the curry powder and stirring.
Gradually add the vegetable stock. Once the stock is added, cover with a lid and bring to the boil before turning down to simmer over a low to medium heat for 10 minutes, or until the carrots are soft. Season with pepper and allow to cool for a few minutes.
Blend the soup with a hand blender or in a blender until smooth. Divide among bowls, stir through 1/2 cup Greek yoghurt per serve and garnish with coriander (if using).
