Sunset soup

Name: Sunset soup
Cuisine: Indian, Asian
Ingredients: 3 sweet potatoes, peeled and sliced; 5 carrots, chopped; 3 orange/red bell peppers, roughly chopped; 1 bulb garlic, head off; 3 tbsp olive oil; sprinkle paprika; 1 tbsp medium curry powder; 2 tsp turmeric; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 red onion; 3 shallots, chopped; 3 sticks celery; 3 garlic cloves, chopped; 2 tbsp fresh grated ginger; 1 tsp medium curry powder; 1 chicken stock cube; 2 cans chopped tomatoes; 2 tbsp fat free greek yoghurt

3 steps

Updated at: Wed, 16 Aug 2023 21:01:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories289.2 kcal (14%)

Total Fat10.3 g (15%)

Carbs45.9 g (18%)

Sugars14.4 g (16%)

Protein6.7 g (13%)

Sodium661.9 mg (33%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Instructions

Step 1

Put the roasting vegetables in a roasting dish, sprinkle with the spices then put the olive oil in your hands, coating the vegetables with your hands. Roast at 200 C with the grill on for about 30 mins (shifting halfway through) until the vegetables have some brown colour.

Step 2

Meanwhile prep the celery, shallots, garlic, ginger and onion and fry in a very large saucepan with the spice powder, fennel and coriander seeds for 10 mins until soft and fragrant. Then add the stock and tomatoes and bubble with the lid on until the roasting vegetables are ready.

Step 3

Add the roasting vegetables to the saucepan, with 1 cup of water and blitz until smooth. Then stir through the yoghurt.