Slimming World Roasted Carrot Soup

Savour the delicious creaminess of our roasted carrot soup, a filling meal for people who are committed to leading healthy lives and losing weight. This is an easy-to-prepare, freezer-friendly dish that works well for anyone on a controlled-calorie, Weight Watchers, or Slimming World diet.

Do you enjoy carrots? Get ready to enjoy this deliciously creamy, surprisingly cream-free roasted carrot soup. This healthy, light option is great for the whole family and is a great way to get more vegetables into your diet. It's also very quick and simple to prepare.

I've always had a soft spot for carrot soup; I love anything made with carrots, even carrot cake! Delicious carrot and parsnip soup made by my grandmother is a fond memory from my childhood. When I'm feeling under the weather, I usually reach for carrot or lentil soup instead of tomato soup.

Reasons to Love This Recipe:

luscious

Delectable

Careless planning

economical

filled with quick-growing vegetables

Warming

Ideal for large-scale cooking

Full of taste

Batch Cooking: Storage Recommendations

Fridge: For up to three days, safely keep leftovers in the fridge in an airtight container.

Reheat: Reheat over the stove or in a microwave.

Freezer: Allow it to cool before moving it into the appropriate freezer bags. Frozen for a maximum of three months. Before reheating, thaw.

Roasted Carrot Soup

Enjoy the delicious creamy flavour of our roasted carrot soup, a satisfying and healthy option for people who are dedicated to leading a healthy and weight-conscious lifestyle. This recipe is easy to make and freezes well, making it suitable for anyone on a calorie-restricted diet or following Slimming World or Weight Watchers.

Information on Nutrition:

Slimming World Syns: ZERO

calories per serving: 110

INGREDIENTS:

800g of carrots, cut diagonally after peeling

Sugar-Free Baking Spray

One medium onion chopped roughly and peeled

Three crushed garlic cloves

One-half teaspoon cumin

850 ml of vegetable stock (made using two cubes of stock)

One-half teaspoon of lemon juice

Half a teaspoon of salt

Pepper, Black

INSTRUCTIONS:

Turn the oven on to 200°C (180°C for fans) or Gas 6.

Add onion and carrot slices to a bowl. Add cumin and generously spritz with cooking spray. Using your hands, coat the carrots in the oil and spice mixture.

Place on a baking sheet and bake for 30 to 45 minutes, or until the edges are caramelised and the food is tender to the fork.

Once cooked, cook over medium heat in a pan sprayed with cooking spray. Add the salt, garlic, onion, and carrots. For a few minutes, sauté.

Add the lemon juice and vegetable stock. Put a lid on it and simmer it for twenty minutes.

Take off the heat, let cool for a few minutes, then transfer with a hand blender or into a food processor. Process until smooth.

Before serving, put it back on the heat, season with a little black pepper, and stir for one minute.

Carrot Soup

Roasted Carrot Soup

Slimming World Syns: 0 Syn
Calories: 110 calories per serving
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 4

Ingredients
  

  • 800 g of carrots cut diagonally after peeling
  • Sugar-Free Baking Spray
  • 1 One medium onion chopped roughly and peeled
  • 3 Three crushed garlic cloves
  • 1/2 tsp cumin
  • 850 ml of vegetable stock made using two cubes of stock
  • 1/2 tsp of lemon juice
  • 1/2 tsp of salt
  • Black Pepper

Instructions
 

  • Turn the oven on to 200°C (180°C for fans) or Gas 6.
  • Add onion and carrot slices to a bowl. Add cumin and generously spritz with cooking spray. Using your hands, coat the carrots in the oil and spice mixture.
  • Place on a baking sheet and bake for 30 to 45 minutes, or until the edges are caramelised and the food is tender to the fork.
  • Once cooked, cook over medium heat in a pan sprayed with cooking spray. Add the salt, garlic, onion, and carrots. For a few minutes, sauté.
  • Add the lemon juice and vegetable stock. Put a lid on it and simmer it for twenty minutes.
  • Take off the heat, let cool for a few minutes, then transfer with a hand blender or into a food processor. Process until smooth.
  • Before serving, put it back on the heat, season with a little black pepper, and stir for one minute.
Keyword roasted carrot soup, soup

Leave a Comment

Recipe Rating