Carrot, Sweet Potato and Pumpkin Soup
When the chilly months roll in, there's nothing quite like a steaming bowl of homemade soup to warm you from the inside out. This Carrot, Sweet Potato, and Pumpkin Soup is not only a celebration of vibrant, naturally orange ingredients but also completely syn-free, making it perfect for those following Slimming World. Packed with flavour and wholesome goodness, it’s a simple, guilt-free dish you can enjoy any day of the week.Nutritional InformationSlimming World: Syn Free Weight Watchers: 1 WW Point per ServingCalories: 110 Per Serving
Servings 4
Equipment
- Hand Blender
Ingredients
- 400g Carrots [Peeled, Chopped]
- 300g Sweet Potato [Peeled, Diced]
- 300g Pumpkin [Peeled, Deseeded, Diced]
- 1 Medium Onion [Peeled, Diced]
- 2 Garlic Cloves [Minced]
- 1 Litre Vegetable Stock
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Smoked Paprika
- Low-calorie cooking spray
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Peel and chop the carrots, sweet potato, and pumpkin into similar-sized pieces for even cooking. Dice the onion.
- Sauté the Aromatics: Heat a large saucepan over medium heat. Spray with low-calorie cooking spray and sauté the onion for 3-4 minutes until softened. Add the garlic, cumin, coriander, and paprika, and cook for an additional minute. Add a splash of water if things start to stick.
- Cook the Vegetables: Add the carrots, sweet potato, and pumpkin to the pan. Stir well to coat in the spices.
- Add the Stock: Pour in the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until all the vegetables are tender.
- Blend the Soup: Use a hand blender to purée the soup until smooth. Adjust the consistency with a little extra stock or water if needed. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly cracked black pepper or a sprinkle of chopped parsley, if desired.