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  • Roasted Carrot, Ginger & cayenne Soup recipe

    Roasted Carrot, Ginger & cayenne Soup recipe

    I had the best time last weekend. I had a mini-reunion with my Cardiff girl mates I’ve not seen in SO long. You know how life happens, people move around and things change. So, of course, I went a little wild, ate rubbish food and hardly slept. I also bought a stinking cold back home with me, my own fault but I can’t help but feel slightly sorry for myself.

    I’ve been anticipating starting a healthy eating meal plan and sticking to it. But because I have almost no willpower, I’ve had to wait until I have no more events or birthday parties to go to.

    After making myself ill from all of that partying, I figured my immune system could do with a gentle boost. So I cooked up this easy recipe. It has the right amount of heat and really helped to clear my sinuses.


    Olive oil

    3 cloves Garlic

    1 Red Onion

    1 tsp Cayenne Pepper

    500ml vegetable stock

    2 large Carrots

    1 Large sweet potatoe

    Sour cream (for topping) optional.


    Preheat oven to 200c. Chop carrots & sweet potatoe, toss in olive oil and lay on a baking tray. Pop in the oven for 20 minutes.

    Heat a Tbs in a large pan, add garlic, ginger & Onion and fry for 5 minutes, add stock, carrots & sweet potatoe.

    Add Cayenne Pepper and stir. Allow to boil for 10 mins before adding everything to a blender. Blitz until you have a smooth consistency.

    Serve with sour cream – Enjoy!





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