Spiced carrot soup with watercress
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
Method
- 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.