We may have had a brief heat wave but this beauty of a soup is the perfect winter/spring lunch prep. Its tasty and really low cal. Have it with some crusty sour dough and top with omega 3 seeds for a nutrient packed lunch!

Each soup portion is packing in  140 Calories/Protein 4/Carbs 22/Fat 4

Ingredients (Makes 8 portions and can be frozen)

  • 1 kg diced carrots
  • 10g ground cumin
  • 10g coriander
  • 10g curry powder
  • 10g dried chillis
  • 15g sunflower oil
  • salt and pepper
  • 1 ltr of water
  • 200g of kale


  1. Heat a large pan, add the oil and the carrots and spices and sweat down for 5 minutes.
  2. Add 1 ltr of water and cook for 15 minutes until the carrots begin to soften.
  3. Blend for around 5 minutes until the soup is velvety smooth.
  4. At the same time on a tray season some kale and place in a preheated over (180’c) for 4 minutes.
  5. Serve in a cup because you’re trendy and top with omega 3 seeds and crispy kale.

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