supercharge soup

Recipe: carrot, ginger and turmeric soup

Comforting, warm and full of flavour, make up a batch of this delicious soup to get your dose of turmeric.

Serves 4

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
232 kcal 10 g 1.1 g 2.8g 11 g 27 g 22 g 1.7 g

Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 750g carrots, chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, sliced
  • 2 tsp turmeric *
  • 1 litre vegetable stock *
  • 6cm piece of ginger, sliced

To garnish

  • Handful coriander leaves, chopped
  • 4 spring onions, sliced
  • 1 green chilli, diced
  • 3 tsp sesame oil *
  • 2 tsp lime juice
* Available at Holland & Barrett

Method


Step 1
Heat a large pan on medium heat, adding the vegetable oil. Cook the chopped carrots, celery and onions in the pan for eight minutes, stirring often. Following this, throw in the sliced garlic, ginger and add the all-important turmeric. Cook for a further five minutes.

Step 2
Pour in the stock and bring the mixture to the boil. Once it begins to boil, reduce the heat and leave to simmer for around 20 minutes, or until the carrots become soft.

Step 3
Allow the mixture to cool a little before blending in a food processor or, ideally, using a stick blender. Repeat this until you have a nice, smooth mixture. Return the pan to heat and warm it right up again.

Step 4
To make the garnish, simply combine all of the ingredients in a bowl. Ladle the soup mixture into bowls and top each one with a handful of the garnish.

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Related Topics

Turmeric