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Carrot soup with ginger and turmeric

It’s now possible to get fresh turmeric in the major supermarkets, so I can make super-healthy drinks, stews and soups. I made this carrot soup with ginger and turmeric using fresh turmeric roots the first time - the result was a lovely, earthy, spiced soup which is perfect to strengthen our immune system! You can add some chilli if you like.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g carrots
  • 1 onion
  • 2 garlic cloves
  • 2 Tbsp olive oil
  • 1 inch piece of fresh ginger
  • 1 inch piece of fresh turmeric or 2 tsp ground turmeric
  • 1 bay leaf
  • 750 ml vegetable stock
  • 1 Tbsp apple cider vinegar or lemon juice
  • To serve:
  • 4 spring onions thinly sliced
  • Chopped parsley

Method
 

  1. Roughly chop the carrots & onion. Peel the garlic, ginger & turmeric, then chop finely.
  2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes, then add the bay leaf, ginger, turmeric and garlic. Cook for another five minutes, stirring occasionally. Add the carrot, turn down the heat and put a lid on. Let the carrots soften for about 8 minutes, then pour over the stock.
  3. Bring to the boil, then simmer for 15 minutes over low heat until the carrots are tender. Remove the bay leaf and, using a stick blender, whiz until you get a smooth, silky soup. If it’s too thick, add more stock and reheat.
  4. Stir in the apple cider vinegar, then serve the soup, garnished with chopped parsley and spring onion slices.