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Carrot Leek and Ginger Soup

There's an extra spicy warmth to this Carrot Leek and Ginger Soup which gives it (and you!) a real lift in the cold months. It also feels quite filling but works out at only about 80 kCals per portion. If you don't have a pressure cooker you can alternatively just use a heavy based casserole, but cut everything finer and you'll need to simmer (stirring frequently) for about 35-40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Fusion, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 15 oil spray puffs 15 kCal
  • 300 g Leeks 66 kCal
  • 3 cloves Garlic 13 kCal
  • ½ Thumb size Ginger 20 kCal
  • 100 g Mushrooms 13 kCal
  • 180 g Celery 13 kCal
  • 800 g Carrots 240 kCal
  • 1 g Bay leaf 3 kCal
  • 5 g Turmeric 18 kCal
  • 1000 g Veg Stock /100 ml 70 kCal

Method
 

  1. Trim, clean and chop the leeks and garlic. Peal and finely chop the ginger.
  2. Clean and roughly chop the other vegetables (only peel if not organic).
  3. Puff 10 sprays of oil into the pan and put over medium heat.
  4. Put in the leeks, garlic, mushrooms & celery.
  5. Stir gently, allowing them to sweat & soften for a couple of minutes.
  6. Add the turmeric, bay leaf & carrots, mix together well.
  7. Add the stock and seasoning, stirring well, then increase the heat, put on the lid and bring up pressure.
  8. Pressure cook for 10 minutes, then allow to cool before removing the lid.
  9. Use a hand blender to smooth the soup.