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Turmeric, Carrot And Watercress Soup (Vegan)

Turmeric, Carrot And Watercress Soup (Vegan).

Hello friends. The temperatures have really dropped over the last few day with lots of frost around first thing and at nighttime.

Turmeric, Carrot And Watercress Soup (Vegan)

How cold is it today?

For me it is freezing as we have the builders in so the front door is open and they have just made a big hole in the wall for a doorway so I’m shaking as I type.

It will be worth it in the long run when my garage has been converted into a chill-out/dinning room!

Turmeric, Carrot And Watercress Soup (Vegan)

Turmeric, Carrot And Watercress Soup (Vegan) anyone?

If you’d prefer a warming soup for lunch why not try this delicious recipe that’s suitable for vegans too?

Prep time: 15 minutes

Cooking time: 20 minutes

Serves 4

Ingredients:

1 x 85g watercress

2 tbsp rapeseed oil or vegetable oil

1 large onion, diced

1 clove garlic, finely chopped

1 teaspoon of grated fresh ginger

1 teaspoon grated fresh turmeric (or use 1 teaspoon of ground turmeric)

3 large carrots, peeled and chopped

1 litre hot vegetable stock

Salt and pepper

To serve (optional)

Small handful pumpkin seeds, toasted

50ml dairy free yoghurt alternative

4 pitta breads

Turmeric, Carrot And Watercress Soup (Vegan)

Method

1.) Take a large saucepan and place it over a medium-high heat.  Add in the oil then throw in 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.  Add in the garlic, ginger and turmeric and fry for a further 1-2 minutes.

2.) Pour in the hot stock and bring to a simmer, stirring occasionally.  Once the liquid is boiling turn down the heat to low (ensuring that the soup continues to simmer) and place a lid on top.  Leave to cook for around 20 minutes, or until the carrots are soft and cooked through. 

3.) Once the vegetables are cooked through, add in the watercress and cook for 30 seconds.  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 over fill!

4.) Once the soup is blended thoroughly tip it back into the saucepan.  Taste and add more salt and some black pepper to taste.  Finally serve into bowls and finish with the pumpkin seeds and yoghurt along with some toasted pitta breads.

Turmeric, Carrot And Watercress Soup (Vegan)
Turmeric, Carrot And Watercress Soup (Vegan)

Turmeric, Carrot And Watercress Soup (Vegan).

Guest post. Recipe c/o

The Watercress Company and Watercress.

Turmeric, Carrot And Watercress Soup (Vegan)

If you’d prefer a warming soup for lunch why not try this delicious recipe that’s suitable for vegans too?
Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author The Watercress Company and Watercress.

Ingredients

  • 1 x 85g watercress
  • 2 tbsp rapeseed oil or vegetable oil
  • 1 large onion, diced
  • 1 clove garlic, finely chopped
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon grated fresh turmeric (or use 1 teaspoon of ground turmeric)
  • 3 large carrots, peeled and chopped
  • 1 litre hot vegetable stock
  • Salt and pepper
  • Small handful pumpkin seeds, toasted
  • 50ml dairy free yoghurt alternative
  • 4 pitta breads

Instructions

  • Take a large saucepan and place it over a medium-high heat.  Add in the oil then throw in 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.  Add in the garlic, ginger and turmeric and fry for a further 1-2 minutes.
  • Pour in the hot stock and bring to a simmer, stirring occasionally.  Once the liquid is boiling turn down the heat to low (ensuring that the soup continues to simmer) and place a lid on top.  Leave to cook for around 20 minutes, or until the carrots are soft and cooked through. 
  • Once the vegetables are cooked through, add in the watercress and cook for 30 seconds.  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 over fill!
  • Once the soup is blended thoroughly tip it back into the saucepan.  Taste and add more salt and some black pepper to taste.  Finally serve into bowls and finish with the pumpkin seeds and yoghurt along with some toasted pitta breads.

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How To Make Dracula’s Bloody Brew Halloween Soup.

How To Make Spiced Carrot And Ginger Soup.

Creamy Pea Soup: Perfect For A Light Starter Or Lunch.

How To Make A Coconut and Prawn Laksa.

Squashy Bottom Soup Bowls: Autumn Warmers.

Roasted Beetroot Soup With Feta Yogurt Dressing.

Sweet Potatoes And Orange Soup.

Hearty Kale and Butter Bean Winter Soup.

Creamy Chestnut And Parsnip Soup.

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