Vegetable Curry Soup

This vegatable curry soup is the perfect winter warmer; simple, packed full of flavour, with a bit of a kick. 

Serves : 3   Prep : 15 mins    Cook : 20 mins

WHAT YOU NEED:

• 1 tbsp. coconut oil
• 1 medium onion, diced
• 1 1/2 tbsp. ginger, minced.
• 2 garlic cloves, minced
• 1 carrot, peeled, grated
• 1 red bell pepper, chopped
• 1 large courgette, chopped
• 1 tbsp. curry powder (or more for taste)
• 2 cups (500ml) chicken or vegetable broth
• 1 tomato, chopped
• 1/3 cup (80ml) plant-based cream (or normal)

*A blender/hand blender is required for this recipe*

WHAT YOU NEED TO DO:

1. In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes. 

2. Next, add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and courgette. Cook the vegtables for about 5 minutes, season with curry powder and mix well. 

3. Next, pour in the broth and bring to the boil. Cover and cook for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt. 

4. Once the vegetables are cooked, take them off the heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve. 

Nutrition per serving : Kcal: 201   Fats: 9g  Carbs: 27g   Protein: 3g