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Carrot & Sweet Chilli Soup with Melba Toast

How To Make Carrot & Sweet Chilli Soup Recipe

Serves: 10

Nutritional Information

Typical values as prepared Per 100g Per Portion
Energy kJ3951,843
Energy kcal9444
  - of which saturates2.3g10.6g
  - monosaturates0.2g1.1g
  - polyunsaturates0.2g0.7g
  - of which sugars5.9g27.5g


Cereals Containing Gluten
Sulphites / Sulphur Dioxide


  • 500g Onions
  • 300g Leeks
  • 15ml Olive Oil
  • 500g Sweet Potato
  • 2g Cooking Carrots
  • 200ml Sweet Chilli Sauce
  • 650ml Coconut Milk
  • 2g Chilli Powder
  • 2g Black Pepper
  • 50g Chives
  • 50g Vegetable Bouillon
  • 2ea Spelt Melba Toasts

Cooking Instructions

1. Peel sweet potato and carrots and cut into chunks 2. Slice onion and leeks 3. Fry in olive oil until softened 4. Add sweet potato, carrots, marigold, sweet chilli sauce, coconut milk and enough water to cover the veg. 5. Simmer until veg are tender and then blend. 6. Add more water if needed 7. Season with black pepper and chilli powder 8. Stir in chopped chives 9. Pack 2 melba toasts per person to go into a bag