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Carrot & 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


  1. 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.
  2. 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.
  3. 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.

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