Carrot, Ginger & Turmeric Soup


- 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 Fields Ginger Powder

- 1 tsp Organic Fields 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 Organic Fields Ginger Powder and Organic Fields 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!
Back to blog