Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp rapeseed oil
  • 2 shallots
  • 1 large clove of garlic
  • 500 g 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
  • 85 g watercress

Method
 

  1. Finely chop the shallots, garlic, and ginger (and turmeric root, if used). Roughly chop the carrots.
  2. 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.
  3. 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.
  4. Rest for 2 minutes, then whiz it into smooth, silky soup, using a stick blender.
  5. Serve warm.