Vegetable Curry Soup

Looking for some new healthy lunch ideas? Spice up your usual carrot soup recipe with this Vegetable Curry Soup recipe, which is a fantastic store cupboard recipe. This is a mild curry recipe so is a super easy lunch idea for kids too.

Ingredients (serves 3):⁠

  • 2 garlic cloves, minced​⁠
  • 1 carrot, peeled & grated​⁠
  • 1 red pepper, chopped​⁠
  • 1 tbsp coconut oil​⁠
  • 1 medium onion, diced​⁠
  • 1 ½ tbsp ginger, minced or grated​⁠
  • 1 large courgette, chopped​⁠
  • 1 tbsp curry powder (or more to taste)​⁠
  • 2 tsp Troo Spoonful of Fibre Pure Inulin Syrup​⁠
  • 500ml chicken or vegetable broth or stock​⁠
  • 1 tomato, chopped​⁠
  • 80ml plant-based cream (or normal)​⁠


  1. In a large pot, heat oil and sauté the onion. Add the ginger and garlic then continue for 2-3 more minutes.​⁠
  2. Next, add the carrot and sauté for about 2 minutes, stirring occasionally. Then add the peppers and courgette. Cook the vegetables for about 5 minutes, season with curry powder and mix well.​⁠
  3. Next, pour in the broth/stock and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.​⁠
  4. Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.​⁠

Troo spoonful of fibre inulin syrup

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