Roasted Carrot Soup

A creamy, nourishing roasted carrot soup blended with silken tofu for added protein and served with a golden cheese toastie. Paired with HydraGlow, this comforting meal is packed with flavour and perfect for a cosy lunch or dinner.

Ingredients

• 800 g carrots, peeled and roughly chopped
• 1 onion, peeled and quartered
• 8 garlic cloves, peeled
• 1 tbsp extra virgin olive oil
• 1 tbsp curry powder
• 1 tsp paprika
• Pinch of salt
• 4 cups vegetable stock
• 300 g silken tofu
• 8 slices wholemeal bread
• 100 g sliced mozzarella or cheddar cheese
• 1 sachet HydraGlow (per serve)
• Chopped coriander, to serve
• Grated pecorino, to serve
• Freshly cracked black pepper, to taste

Method

1. Preheat the oven to 180°C and line a large baking tray with baking paper.
2. Arrange the carrots, onion and garlic on the tray. Drizzle with the olive oil, then sprinkle over the curry powder, paprika and salt. Toss well to coat.
3. Roast for 45 minutes, or until the vegetables are tender and lightly caramelised.
4. Transfer the roasted vegetables to a high-speed blender. Add the vegetable stock and silken tofu, then blend until smooth and creamy. Taste and season with salt and pepper if needed.
5. Pour the soup into a large saucepan and gently heat over medium-low heat until warmed through.
6. Meanwhile, make the cheese toasties. Divide the cheese between 4 slices of bread, then top with the remaining slices. Toast in a dry frying pan over medium heat for 2 to 3 minutes per side, or until golden and crisp with melted cheese.
7. Dissolve 1 sachet of HydraGlow per serve in a large glass of water and stir until fully dissolved.
8. Divide the soup between 4 bowls. Top with chopped coriander and grated pecorino. Serve with a cheese toastie and a glass of HydraGlow.

Nutrition (Per Serve)

• Calories: 337
• Protein: 20.8 g
• Carbohydrates: 32.7 g
• Fat: 13.2 g