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Curried Carrot and Apple Soup


Curried Carrot and Apple Soup

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Healthy eating made simple and delicious.

Our unusual sweet and spicy soup is guaranteed to see off the gloomiest of winter weather!


  • 1 tsp mild curry powder
  • ½ tsp fennel seeds
  • 250g carrots
  • 1 medium apple, cored and chopped, skin on
  • 1/2 medium onion, finely chopped
  • 400ml hot vegetable stock
  • black pepper
  • 20g flaked, toasted almonds


  1. Put a non-stick pan over a medium heat and gently “toast” the curry powder and fennel seeds for about 2 minutes.
  2. Add the carrots, apple and onion, then stir carefully until covered with the curry mixture.
  3. Reduce the heat, cover the pan and simmer for 15 mins, stirring occasionally.
  4. When the vegetables are softened, stir in the hot stock. Blend until smooth, bring back to the boil for a minute, then serve seasoned to taste, topped with the toasted almonds.

Total Time: 25 minutes

Prep: 5 minutes

Cook: 20 minutes

Serves: 1


Calories: 291

Carbs: 30g

Protein: 8g

Fibre: 6g

Fast Philosophy

The Fast Philosophy is an easy-to-follow eating plan based on the principles of intermittent fasting.

Choose three Fast Days a week, and four Smart days a week.

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