Spiced carrot soup with watercress
Background
This super healthy spiced carrot soup with watercress is ideal on cold evenings. It’s vegan, gluten-free, low-cal and low-carb, so ideal for most diets. Serve it with wholesome bread or scones.
Ingredients
- 1 Tbsp rapeseed oil
- 2 shallots
- 1 large clove of garlic
- 500g carrots
- 1 tsp tomato purée
- 2 cm fresh ginger
- 2 cm fresh turmeric or 1 tsp ground turmeric
- 1 litre vegetable stock
- ½ tsp ground cinnamon
- Salt and pepper
- 85g watercress
Instructions
- Finely chop the shallots, garlic, and ginger (and turmeric root, if used). Roughly chop the carrots.
- Heat the oil in a saucepan and gently sauté the onion for 5 minutes. Add the garlic, ginger and turmeric root and carrots. Cook for 3 minutes, then add the spices and tomato purée. Stir for a minute or so, then add the stock and bring to the boil.
- Turn down the heat and gently simmer for 15-20 minutes, until the carrots are tender. Add the watercress, cover and turn off the heat.
- Rest for 2 minutes, then whiz it into smooth, silky soup, using a stick blender.
- Serve warm.
Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - British
- Occasions: - Halloween - Parties - Thanksgiving
- Ingredients: - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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