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Curried carrot, pepper and celeriac soup

This slimming curried carrot, pepper and celeriac soup is easy to make. It's delicious and filling yet low in calories so it's perfect for those who are on a diet or looking after their health. I made it with my own homemade curry powder but you can use a ready mixed one, as hot as you like!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Fusion, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium carrots
  • 1 small onion
  • 1 stem of celery
  • 1 clove of garlic
  • ½ red bell pepper capsicum
  • ½ medium celeriac
  • 2 tsp curry powder
  • 500 ml vegetable stock
  • 1 chilli pepper optional
  • 1 handful of coriander or mint
  • juice of ½ lemon or lime

Method
 

  1. Finely chop the onion, garlic, carrots, celery, pepper and chilli (if used).
  2. Heat about 1 Tbsp of oil in a saucepan and gently cook the chopped vegetables until the onion is transparent and the carrot & pepper are tender.This should take about 8-10 minutes. Add the curry powder, stir for 30 seconds or so,
  3. While the vegetables are sautéed, peel the celeriac and cut it into small cubes. Add these to the curried vegetables, stir through, then then pour in the stock. Bring to the boil, then cook under cover for about 20 minutes until the vegetables are tender.
  4. Turn off the heat, add the mint and lemon juice.
  5. Blend the soup until you get a silky, smooth texture.