Carrot, cumin, leek and lime soup

Carrot, cumin, leek and lime soup

5:2 diet friendly lunch: Carrot, cumin, leek and lime soup

I’m still following the 5:2 diet where twice a week I eat 500 calories worth of food, and on the remaining five days I eat whatever the hell I like. It’s the simplest diet i’ve ever followed and after starting out as a bit of an experiment has rapidly become second nature.

I’ll not bang on about it too much, I feel a bit like an evangelist around my friends trying to sell it to them, but I thought I’d share this brilliant soup recipe for those of you who need some 5:2 diet friendly recipe inspiration.

My top tips so far are to plan which days you’re fasting before the week starts and put them in your diary, batch-cook some soup for quick and easy lunches and plan your meals so you don’t even have to think about it on the day of your fasts.

This tasty soup is the perfect lunch solution as it’s low on calories but high on taste. The carrot absorbs the warmth of the cumin and you’re left on a high note with the zesty lime tang. I’d definitely leave this soup chunky rather than blitzing, as the nuggets of carrot and all their magnificent flavours are really satisfying on a day when you’re not eating much.

Carrot, cumin, leek and lime soup
Makes 3 portions of approx 108 calories a pop.

1 tbsp olive oil
1 onion, very finely chopped
leek, chopped
generous pinch cumin
5 carrots, peeled and chopped into chunks
1 lime, zest and juice
500ml vegetable stock

1. Heat the olive oil in a large lidded pan, and then add the onion, leek and cumin. Stir then pop the lid on and allow to soften over a gentle heat for about 5 minutes. Check frequently so that it doesn’t crisp up – you want them soft.

2. Stir in the carrots, lime zest and juice, then pour in the vegetable stock. Bring up to the boil, then turn down to a simmer for approx 15 minutes until the carrots are tender. Allow to cool and then store in the fridge reheating a bowlful as and when you need it.


  1. I’m going to make this for my fast day on Monday. Thanks for the recipe.