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Spiced Carrot Soup


I originally started to make the Slimming World carrot and ginger soup, but realised when chopping the carrots that I had none of the other ingredients! However, I adapted and came up with this spicy winter soup, so I hope you enjoy it.  🙂

500g carrots, peeled and sliced
1 medium sweet potato, peeled and diced
1 medium onion, chopped
2 cloves garlic
Mild curry powder, to taste. I used a tablespoon.
Half a yellow pepper, sliced and diced.
1 litre chicken stock

Using Frylight, fry all of the ingredients together for about 5 minutes.

Add the stock, bring to the boil, then simmer until the vegetables are soft enough to blend.

Blitz them until the soup is smooth.

Serves: 6
Syn Value (Per Serving): Free
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: Easy

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  1. Sounds delicious! I hardly ever make soup and really it doesn’t sound that time consuming. I will make more of an effort this winter now that I am on maternity leave!

  2. Well you know how I am with soup! 🙂 This received mixed reviews – the eldest didn’t like it, but I loved it…if you like spicy you’ll probably like it.

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