'Immunity-boosting' soup recipe is full of protein and great for your gut

It's that time of year again when the weather starts to cool down as Autumn hits and we swap our iced coffees and ice creams for pumpkin spiced lattes and hot chocolate.

Another autumn favourite that most people love on the dark, cold nights is soup. As well as being warming and a hearty snack or meal, it's also usually packed full of vegetables, which is a great way to get your five-a-day in.

Those who are looking for a health boost as well as a tasty dish will definitely want to try out one recipe which has gone viral on Instagram recently.

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The recipe was shared by healthy eating guru Arash Hashemi, who boasts 4.8million followers on his @shredhappens account. Arash labelled the dish the 'power and glow immunity' soup as he shared a video about it.

The clip started with Arash pouring the soup into a bowl before sprinkling chives, grated cheese and chilli flakes over the top of it before giving it a taste.

He was heard saying: "It's official... it's soup season. Even though this roasted carrot soup has over 70g of protein, what really makes it special is what it does for your skin, your gut and your immune system."

The influencer then showed how to make the soup as he peeled carrots and roasted them with onion and lots of garlic. "These are loaded with antioxidants and your body turns them into retinol, which gives you and your skin that extra glow," he said.

The vegetables should be seasoned with curry powder, paprika, salt and black pepper before being roasted in olive oil.

After they're roasted, the vegetables are added to a blender with ginger and tofu or cottage cheese, as well as some bone broth and some lemon and chilli flakes.

For the full recipe, be sure to check out Arash's video caption.

Giving more details about the soup in the caption, he wrote: "This not only delivers big on protein, but does some serious work for your skin, gut, and immunity with a powerful punch of retinol.

"It’s cosy, easy to make, and super filling. Split it into 3 or 4 servings, and you have plenty as a super filling complement to any meal.

"I used soft tofu here instead of cottage cheese, but three servings of cottage cheese works great too! The curry, ginger, roasted garlic, and smoked paprika bring the flavour, and the shaved parmesan at the end adds the perfect umami."

The soup, which takes around 50 minutes to make, is around 855 calories for the whole pot, with 71g of protein and 77 net carbs.

People were certainly loving the look of the recipe, as it racked up more than 81,000 likes.

One person exclaimed: "Looks amazing," while another agreed: "Oh my God this looks so good!"

While a third said they thought it was the "perfect for Autumn."