Carrot & Turmeric Soup

Vegetarian , Vegan


500gm orange carrots (Ettrick Gardens)

1 or 2 purple carrots for garnish (Ettrick Gardens)

1 large onion (Ettrick Gardens)

2-3 cloves of garlic (Te Mahanga)  

1-2 Tbsp Goan curry paste (Tartan Sari)

2 tsp turmeric powder

1.5 litres of vegetable stock 

1 litre water 

1 tin of coconut cream 

Salt & pepper 


Using your favourite soup pot, add cut onions, crushed garlic, curry paste, and turmeric.  Saute until soft and fragrant, then add the carrots and cook for 2 minutes. Add the water and stock season, bring to the boil and simmer until the carrots are very soft.  Using a stick blender whizz it up and return to the heat to cook through, with the coconut milk and adjusting the seasoning to taste.  Thinly slice the purple carrot using a peeler to use as a garnish.  Serve the soup with fresh crusty bread and a sprinkle of the purple carrots.


Recipe by: Amy Dougherty


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