Carrot, Ginger & Turmeric Soup

  • Jul 01, 2019
  • By Marcus Lai


2 tbsp olive oil

1 medium onion, finely chopped

1 clove garlic, finely chopped

3 large carrots, peeled and chopped

200ml vegetable stock

1 tsp organic ginger powder

1 tsp organic turmeric powder

a pinch of cayenne pepper, plus extra to serve

1 tbsp soured cream, plus extra to serve



  1. Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent. Then add the garlic and carrots, cook for 3 minutes.
  2. Add the vegetable stock and sour cream and bring to a boil.
  3. Pour into a blender and add the ginger powder, turmeric powder and cayenne pepper. Blitz until smooth.
  4. Return to pan and heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like. Enjoy!


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