Curried Creamy Carrot Soup

6 Servings

1 medium onion peeled and finely chopped
1 garlic clove peeled and crushed
1 tbsp mild curry powder
5 large carrots peeled and cut into 1cm chunks (approx. 600g)
2 medium potatoes peeled and cut into 1cm chunks (approx. 350g)
1 litre vegetable stock (1 vegetable stock pot dissolved in 1 litre of boiling water)
4 tbsp reduced-fat cream cheese
salt and black pepper to taste
low-calorie cooking spray

Spray a medium saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes, stirring, until translucent.
Add the garlic, curry powder, carrots and potato and stir. Cook for a further 1-2 minutes.
Add the stock and stir in. Bring to the boil, lower the heat, cover and simmer for 30 minutes until the vegetables are soft.
Remove the saucepan from the heat and blend the soup until smooth. Stir in the cream cheese until melted and completely blended in. Season to taste with salt and black pepper.
Serve with a wholemeal roll or other accompaniment of your choice.

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