This classic warming soup is perfect for cold nights and warming lunches. Not to mention being fantastically healthy, good for you - and full of flavour. This vegan soup combines the freshness of watercress, the sweetness and earthiness of carrot and the warmth of turmeric. Perfect for a quick immune boost at this time of year.
Turmeric, Carrot & Watercress Soup
Serves 4
Ingredients
85g bag of watercress
2 tbsp rapeseed oil or vegetable oil
1 large onion, diced
3 large carrots, peeled and chopped
1 clove garlic, finely chopped
1 teaspoon of grated fresh ginger
1 teaspoon grated fresh turmeric (or use 1 teaspoon of ground turmeric)
1 litre hot vegetable stock
Salt and pepper
To serve (optional):
Small handful pumpkin seeds, toasted
50ml dairy free yoghurt alternative
4 pitta breads
Method
1. Heat the oil in a large saucepan over a medium-high heat.
2. Add the diced onions and chopped carrots along with a good pinch of salt. Fry for 8-10 minutes, or until the onions are slightly coloured and soft, and the carrots have begun to cook on the outside.
3. Add the garlic, ginger and turmeric and fry for a further 1-2 minutes. Make the stock.
4. Pour in the hot stock and bring to a simmer, stirring occasionally.
5. Once the liquid is boiling, turn down the heat to low (ensuring that the soup continues to simmer) and place a lid on top.
6. Leave to cook for around 20 minutes, or until the carrots are soft and cooked through.
7. Once the vegetables are cooked through, add in the watercress and cook for 30 seconds.
8. Remove the soup from the heat and use a ladle or small jug to tip it into the bowl of a food processor or blender. Blend thoroughly. You may need to do this in batches depending on the size of your blender. Be careful not to overfill!
9. Once the soup is blended thoroughly, tip it back into the sauce pan.
10. Season with salt and pepper to taste.
11. Finally serve into bowls and finish with the pumpkin seeds and yoghurt, along with some toasted pitta breads.
Want more carrot recipes?
Carrot, coriander and quinoa burgers vegan
Fava bean and carrot falafel
Chestnut, carrot and lentil soup
Want more vegan turmeric recipes?
Chana daal
Artichoke and asparagus paella
Chilli piccalilli
Beetroot and cauliflower curry
Mini shallot bhajis
Roasted aubergine curry
Pineapple chutney
Chickpea curry
Pin it:
Turmeric, Carrot & Watercress Soup
Serves 4
Ingredients
85g bag of watercress
2 tbsp rapeseed oil or vegetable oil
1 large onion, diced
3 large carrots, peeled and chopped
1 clove garlic, finely chopped
1 teaspoon of grated fresh ginger
1 teaspoon grated fresh turmeric (or use 1 teaspoon of ground turmeric)
1 litre hot vegetable stock
Salt and pepper
To serve (optional):
Small handful pumpkin seeds, toasted
50ml dairy free yoghurt alternative
4 pitta breads
Method
1. Heat the oil in a large saucepan over a medium-high heat.
2. Add the diced onions and chopped carrots along with a good pinch of salt. Fry for 8-10 minutes, or until the onions are slightly coloured and soft, and the carrots have begun to cook on the outside.
3. Add the garlic, ginger and turmeric and fry for a further 1-2 minutes. Make the stock.
4. Pour in the hot stock and bring to a simmer, stirring occasionally.
5. Once the liquid is boiling, turn down the heat to low (ensuring that the soup continues to simmer) and place a lid on top.
6. Leave to cook for around 20 minutes, or until the carrots are soft and cooked through.
7. Once the vegetables are cooked through, add in the watercress and cook for 30 seconds.
8. Remove the soup from the heat and use a ladle or small jug to tip it into the bowl of a food processor or blender. Blend thoroughly. You may need to do this in batches depending on the size of your blender. Be careful not to overfill!
9. Once the soup is blended thoroughly, tip it back into the sauce pan.
10. Season with salt and pepper to taste.
11. Finally serve into bowls and finish with the pumpkin seeds and yoghurt, along with some toasted pitta breads.
Want more carrot recipes?
Carrot, coriander and quinoa burgers vegan
Fava bean and carrot falafel
Chestnut, carrot and lentil soup
Want more vegan turmeric recipes?
Chana daal
Artichoke and asparagus paella
Chilli piccalilli
Beetroot and cauliflower curry
Mini shallot bhajis
Roasted aubergine curry
Pineapple chutney
Chickpea curry
Pin it:
Recipe c/o Love Watercress
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