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Carrot and Ginger Soup


  • Makes 6 portions

    1 tbsp sunflower oil
  • 1 small onion - finely diced
  • 1-2 garlic cloves - finely chopped
  • 2 tbsp ginger - finely grated
  • 750g carrot - chopped roughly
  • 1l veg stock
  • 150g Unflavoured & Unsweetened Huel
  • grated zest and juice of half an orange
  • coconut yoghurt
  • fresh coriander leaves


  • Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and ginger, then fry for another minute, stirring.
  • Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer until the carrots are tender.
  • Stir in the remaining ginger, Huel and the orange juice, then blend the soup until smooth using a stick blender. Season with salt and pepper, then serve with a swirl of coconut yoghurt and a sprinkling of fresh coriander leaves.

    Nutrition (per portion)

    kcal 188
    g %TE
    % fat 6 27
    % protein 8 18
    % carbs 23 49
    of which sugars 12 25

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