Soups are one of the quickest things to make and one of the fastest ways to get a great big hit of natures goodness. However, being a type one diabetic I have to be so careful with soups especially in restaurants and supermarkets as the majority are pumped with extra sugars and preservatives which can cause my blood sugar to go on its very own roller coaster ride. Potatoes, flour and dairy products are frequently used to help thicken soups and can be silently left off ingredients lists in restaurants which isn’t helpful.
For me soup has to be packed with flavour, full of goodness and preferably smell so good that I have the whole house salivating! The soup I am about to share is just that. It’s thick, creamy and indulgent. It would easily serve a hungry family of four and leave enough for a bowl at work the next day! It’s so warming and filling with no need for any accompaniments – other than maybe a few toasted seeds on top and some chopped fresh coriander.
What you need:
To serve 4 hungry bears
*2 small white onions, finely chopped
*3 garlic cloves, finely chopped
*1 heaped tsp curry powder
*1 tsp cumin
*1tsp sea salt
*1/2 tsp pepper
*750ml veg stock (This can be made yourself or use 1 stock cube in 750 ml water)
- Slice the carrots and set aside
- In a deep pan place a glug of olive oil over high heat
- Once hot enough add the onion and garlic in to the oil and fry off until golden brown
- Add in the spices, salt and pepper and fry for about 3-4 minutes
- Now add in the chopped carrots and cover in the onion / spice mix until fully coated
- Pour over 750 ml stock and bring to boil
- Once boiling, turn to simmer and place pan lid and leave for 30 minutes or so
- Using a hand blender, blend the carrots in the water until smooth and creamy. If the consistency is to think then add a cup of boiling water at a time until desired consistency
- Season to taste
- Store in a sealed container in the fridge for up to 5 days or you can even freeze it
As always, thank you for reading.