Delicious Cumin-spiced Carrot and Butternut Squash Soup

This recipe is courtesy of Greedy Girl’s Diet: Eat yourself slim with gorgeous, guilt-free food with permission of the author, Nadia Sawalha

I am always keen to try new recipes especially those which are filling and with not too many calories. My biggest problem with losing weight is that I only have to look at food and I pile on the pounds! I tried this recipe from the “Greedy Girl’s Diet” book and it was absolutely delicious!

Despite Mr. Piglet’s moaning and “tutting” the whole time I was cooking the soup that he did not like ginger or cumin, even he, despite his earlier reservations, agreed it was absolutely scrumptious!

199 CALORIES PER SERVING

SERVES 4
1 tbsp olive oil
1 onion peeled and finely chopped
3 garlic cloves peeled and finely chopped or crushed
1 red chilli (optional) deseeded if preferred and chopped
1 tsp ground cumin
½ tsp ground ginger
500g / 18oz carrots peeled and cut into chunks
1 medium butternut squash peeled and cubed
1 litre / 1¾ pt chicken or vegetable stock
1 tsp whole cumin seeds
finely chopped fresh coriander to garnish

Heat the oil in a large heavy-based saucepan and gently fry the onion until soft but not coloured, then add the garlic and chilli (if using) and give it all a good stir. Sprinkle in the ground cumin and ginger and stir well to release their aromas. Throw in the carrots and butternut squash, pour in the stock and bring up to the boil. Cover and simmer gently for about 10 minutes until the vegetables are cooked and tender.

Meanwhile, dry-fry the cumin seeds in a small pan to release their aroma. Pour the soup into a blender and blitz until smooth. To serve, ladle into soup bowls, sprinkle the toasted cumin seeds over the top and scatter over some fresh coriander to taste.

I like the thought of eating myself slim!

Greedy Girl’s Diet: Eat yourself slim with gorgeous, guilt-free food