Carrot, Turmeric & Lemon Soup, with Creme Fraiche & Garden Herbs


This incredibly nutritious soup is transformed by the zing of lemon and tempered by the creamy garnish. It feels like it's doing you good as you consume it! All that vitamin A from the beta carotene is soooo good for your immune system, your eyes, even your skin and the turmeric needs no introduction as an amazingly anti-inflammatory spice. So quick, cheap and easy to knock up. I hope you enjoy it.


Ingredients:

1/2 a bag of carrots peeled and chopped

1/2 an onion, chopped

1 clove of garlic, chopped

1/2 a lemon, zest and juice

1 litre of veg stock

1/2 tsp dried turmeric (or fresh of course!)

1/2 tsp cumin

1/4 tsp cayenne pepper

1 dollop of creme fraiche

1 small handful of fresh herbs, chives, parsley or oregano are perfect, roughly chopped

Salt and freshly ground black pepper.


1. Gently fry off the onions and garlic for a few minutes in olive oil, then add the spices and stir thoroughly

2. Add the chopped carrots and the stock

3. Add the juice and zest of the lemon and season with a little salt and lots of black pepper.

4. Simmer for 25mins then leave to cool to infuse the flavours - overnight is perfect.

When you’re ready to go, whizz with a stick blender, check the seasoning and ladle into a bowl. Garnish with the creme fraiche, herbs such as chives or parsley and some more black pepper. Delicious.

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