Carrot and Ginger Soup

With Autumn on it’s way I’m in the mood for some warming, nourishing foods like this yummy carrot and ginger soup.


700g carrots (sliced)

1 leek (green part only, sliced)

2 tsps turmeric

1 tsp ground cinammon

5cm fresh ginger, finely sliced (or more depending on how you like it)

Couple of sprigs of fresh rosemary (optional)

1 litre good veg or chicken stock (ideally homemade)

1tsp sea salt (omit if using bought stock)

Splash olive or rapeseed oil



Heat the oil in a large saucepan and gently cook the leek over a low heat until soft.  Add the carrots, ginger and spices and stir together.  Add the stock, salt and rosemary and bring to the boil.  Simmer for about 15 minutes until the carrots are soft.  Allow to cool slightly, remove the rosemary stalks and blend until smooth.



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