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5 from 5 votes
Slimming World Lunch idea: Aromatic Carrot and Blackbean soup on feedingboys.co.uk
Aromatic Carrot & Blackbean Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A Slimming World lunch idea, this thick and tasty soup is packed with carrots and aromatic lemongrass, garlic and fresh coriander.

Course: Soup
Servings: 4
Author: Katie Bryson
  • 1 leek chopped
  • 2 cloves garlic crushed
  • 2 tsp lemongrass paste
  • 5 medium carrots grated
  • 1 handful coriander leaves picked and chopped
  • 500 ml vegetable stock
  • 1 400g tin black beans drained and rinsed
  • Quark to serve
Coriander and Sea Salt Dipping Chips
  • 2 weight watchers white wraps
  • frylight
  • ground coriander
  • sea salt
  1. Spray a large saucepan with frylight, heat over a medium heat and then pop the leeks, garlic and lemongrass paste in and gently fry with a generous pinch of sea salt for a few minutes until the leeks soften.

  2. Add the grated carrots and chopped coriander and stir to combine and cook gently for a few more minutes. Add the vegetable stock, pop the lid on and allow to simmer for 15 minutes.

  3. Remove from the heat and then blitz in the blender in batches until smooth. Stir in the black beans and reheat the soup when ready to serve.

  4. Divide between four bowls and spoon a little quark on the top and a scattering of freshly chopped mint or coriander.

For the Coriander and Sea Salt Dipping Chips
  1. Pre-heat the oven to 200C/180C fan/gas 6.

  2. Cut the wraps into triangles, lay out on a baking sheet and spray with frylight, turning over and spraying again. Then sprinkle the chips with a dusting of coriander and sea salt.

  3. Bake on the top shelf of the oven for around 5 minutes until crisp. Be careful as they easily burn! Serve in little bowls for people to dip in their soup.

Recipe Notes

1 white Weight Watchers wrap counts as your Healthy Extra B Choice or 6 Syns.