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Curried Carrot and Apple Soup

Our unusual sweet and spicy soup is guaranteed to see off the gloomiest of winter weather!

  • Preparation time: 20 mins
  • Cook time: 17 mins
  • Serves: 1

Nutrition per serving: 291 kcal, 8g protein, 30g carbs, 15g fat, 6g fibre

Vegan, gluten-free, contains nuts and mustard from the curry powder


  • 1 tsp mild curry powder
  • ½ tsp fennel seeds
  • 250g carrots
  • 1 medium apple, cored and chopped, skin on
  • 1/2 medium onion, finely chopped
  • 400ml hot vegetable stock
  • black pepper
  • 20g flaked, toasted almonds


  1. Put a non-stick pan over a medium heat and gently “toast” the curry powder and fennel seeds for about 2 minutes.
  2. Add the carrots, apple and onion, then stir carefully until covered with the curry mixture.
  3. Reduce the heat, cover the pan and simmer for 15 mins, stirring occasionally.
  4. When the vegetables are softened, stir in the hot stock. Blend until smooth, bring back to the boil for a minute, then serve seasoned to taste, topped with the toasted almonds.