Dinner

Curried Carrot Soup

Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic
and onion; sauté for 2 to 5 minutes. Add the carrots, curry paste, stock, salt, and
pepper. Bring to a boil, then cover, reduce the heat to medium-low, and simmer
for 20 to 25 minutes. Remove from the heat and add the coconut milk. Carefully
transfer the soup to a blender and puree until smooth. Swirl in the yoghurt before
serving.

SERVES 1

2 teaspoons olive oil

2 garlic cloves, chopped

½ medium onion, chopped

200 g peeled and chopped carrots

1 teaspoon red curry paste

240 ml low-sodium chicken or vegetable stock

Pinch of salt

Pinch of freshly ground black pepper

120 ml light coconut milk

80 g plain 2% Greek yoghurt

300 CAL, 12 G FAT, 18 G PROTEIN, 32 G CARB, 17 G SUGAR, 7 G
FIBRE, 190 MG SODIUM