Spiced Carrot & Turmeric Soup

Full of turmeric and black pepper, this soup is a great anti-inflammatory lunch to prep for colder weeks.

Ingredients

Method

Nutrition

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Step 1

Preheat your oven to 180 degrees C (356°F). Chop the sweet potato and carrots into even sized chunks. Peel and chop the onion into quarters. Peel the garlic cloves.

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For

2

M

I

1

Sweet potato, medium

6

Carrots, medium

1

Onion

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Per Serving

Calories

297kcal

Fat

16g

Carbs

37g

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Notes

The macronutrient information is including chicken stock, feel free to swap for vegetable stock - however bare in mind the overall protein count will be reduced.

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