High Protein Carrot & Ginger Soup

This carrot and ginger soup is the ultimate go-to for the colder autumn days that will make you warm and cosy inside and out.

Rich in fibre, containing 12 plant points and 23g of protein per serving, a bowl of this delicious soup serves as a complete, balanced meal to keep you nourished and satisfied.

Makes 5-6 servings

  • 1 litre of water
  • 2 cubes of organic vegetable stock
  • 500g carrots
  • Roughly chopped 250g sweet potato
  • Roughly chopped 10g ginger
  • 150g or 1 medium white onion
  • Diced 500g firm tofu, cut into cubes
  • 2 cloves of garlic diced
  • 2 tbsp olive oil
  • 2 bay leaves
  • 2 tsp turmeric
  • ½ tsp black pepper
  • Lime juice from 1 lime
  • 55g or 5 level tbsp of nutritional yeast

    For garnish:
  • 10g spring onion, chopped

  1. Preheat a saucepan over medium heat and add the olive oil.
  2. Then add the diced onion and garlic.
  3. Add a splash of water and let it simmer until soft and aromatic.
  4. Once the garlic and onion are cooked, add the water and bring to a boil.
  5. Then add the stock cubes, carrots, sweet potatoes, ginger and the bay leaf.
  6. Cover and let it simmer for about 10 minutes until the vegetables are soft.
  7. Add the turmeric, black pepper, nutritional yeast, lime juice and tofu before blending until smooth and even.
  8. Mix well and serve with fresh, chopped spring onion and feel warm and cosy inside and out!