RECIPE: Roasted Carrot & Chilli Soup

Think it’s impossible to make a meal for four for less than £1.50? Read it and weep, bitches!



1kg Carrots – £0.57 

100ml Elmlea single cream alternative – £0.33

500ml Vegetable stock (Knorr stock pot) – £0.25 

1tsp dried crushed chillis – £0.07

1tbsp sunflower oil – £0.02 

2 pinches of sea salt – £0.03

A bit of extra hot water from the kettle

Total cost = £1.27

Cost per serving = £0.32

Approx. kcal per serving = 157


Preheat oven to 180 degrees celsius (fan).

Peel carrots and chop into approx. thickness of three pound coins stacked on top of each other.

Put carrots into large baking tray, drizzle with oil, sprinkle over dried crushed chilli flakes, shake the tray so the carrots are coated and put into oven to roast for forty-five minutes to one hour.

When the carrots are done, spoon them into a blender, add the stock and whizz it up. Gradually add more water until it’s a nice soupy consistency (like runny baby food).

Add the cream to the blender and whizz until it’s all incorporated.

Reheat on the stove or in the microwave and enjoy.

If you want it to look posh, drizzle single cream in a swirl pattern in the bowl just before serving.


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