This recipe is a lovely surprise, it has a nice nutty taste and taking the time to roast the pumpkin and carrot gives the soup depth and sweetness. It has to be one of my favourites, yet it fits in so well with my nutrition plan.
INGREDIENTS
1 tablespoon korma curry paste
1kg butternut pumpkin, peeled and chopped
2 x carrots, peeled and chopped
4 cups chicken stock
1 cup lite coconut milk
1 tsp chilli
1 large chicken breast (organic)
lite olive oil spray
Serves 4
METHOD
1. Preheat oven to 180c. Line a baking tray with paper, place pumpkin and carrot in tray and spray lightly with olive oil spray. Bake for 1-1.5 hours, or until roasted and caramelised.
2. Place a saucepan over medium heat. Add curry paste and chilli and cook for one minute. Add roasted pumpkin, carrot and stock and bring to the boil, reduce heat and simmer for 6 minutes.
3. Use a handheld stick blender to mix until smooth.
4. Add coconut milk and heat for 3 minutes or until hot.
5. In a seperate pan spray chicken breast with a little oil and cook on both sides until tender. Slice and place into bowls and ladle with soup.
NUMBERS (Approx per serve, without chicken)
Carbs: 25g
Protein: 7.1g
Fat: 13.8g
Fibre: 4.5g
Adapted from: Donna Hay, 'The Instant Cook,' Harper Collins Publishers, 2004.
