I love soup season! This is a recipe I’ve been making for years, it’s velvety and creamy but still super healthy and under 100 calories. A proper winter warmer.

Serves 4

99 calories

Ingredients:

10g butter or 1tbsp olive oil (I use a mix of both)

1 small onion

450g carrots, peeled & chopped

2tsp ground cumin

900ml vegetable stock

6 tbsp coconut milk (optional but so yummy!)

salt & freshly ground black pepper

1tbsp coconut milk and toasted cumin seeds to garnish (optional – I like the coconut milk but can’t be bothered with the seeds!)

Method:

Heat the butter/oil in a pan and add the onions. Cook on a low heat for 5 minutes to soften.

Add the chopped carrots and ground cumin, cook for 2 mins while stirring then add the stock. Season and simmer for 15-20 mins until the carrots are tender.

Leave to cool slightly. Blend with a hand blender or in a food processor until smooth. Stir in the coconut milk and check the seasoning. Heat through to serve.

Garnish with the coconut milk and seeds, if using. Serve with crusty bread.