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Herbies Spices sent me a lovely package of spices with some low calorie recipes. As you can see by my recipes I am not usually someone who watches my calories however I tried this recipe and thought it was so good that I would put it up on Everydaycook. The best sort of low calorie recipes are the ones that are full of flavour.

It’s the first day on Winter today and a perfect time to start enjoying soups. Full of goodness and so easy to make, they are a family favourite. I often have a big pot of the stove simmering when they arrive home. Have you tried Herbies Spices before? I have often suggested purchasing one of their spice packets, it is a great Australian owned company and they will mail to you. The essential spice for this recipe is Ras El Hanout. It is a blend of Moroccan spices including saffron, cumin, ginger and many more. I use it in my tagines too.

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Here is the recipe for you to enjoy.

 Ingredients

1 banana shallot finely diced

200g of carrots roasted in the oven with a little olive oil

2 cups of stock (vegetable if you want to keep this vegan or vegetarian)

1/2 tsp Olive oil

1/2 tsp Ras el Hanout (or more if you prefer)

2 tbsp of coriander leaves chopped

1 tbsp of greek yoghurt (make this coconut yoghurt is you want the soup to  be vegan)

Method

Place the chopped carrots in the oven on 180 degrees and roast until caramelized.

Sauté shallot in oil over a medium heat for 2-3 minutes. Add roasted carrots and Ras el Hanout and stir for one minute.

Add Stock and reduct to simmer for 10-15 minutes or until the carrots are very tender. Then stir in chopped coriander leaves.

Let cool slightly and then puree in a food processor and season to taste. You can serve with a dollop of yoghurt that can be stir through.

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