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Two bowls of carrot soup with bread

Carrot, ginger, turmeric and coriander soup

Ginger and turmeric give this vegan soup plenty of warmth. The carrots provide vitamin C - wash them thoroughly but leave the skin on to make sure you get all the nutrients.

Carrot and turmeric soup in bowls with bread

Serves: 4

Total time: 45 mins


  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 750g carrots, thoroughly washed and chopped into bite sized pieces
  • 2 sticks celery, roughly chopped
  • Thumb-sized piece of fresh ginger, finely sliced
  • 2 tsp turmeric
  • 1 tsp freshly cracked black pepper
  • 2 garlic cloves, finely sliced
  • Large handful of coriander, leaves picked for garnish and stalks finely chopped
  • 1 litre vegetable stock
  • Salt, to taste

For the garnish

  • 4 spring onions, sliced
  • 1 green chilli, diced, optional


  1. Heat the coconut oil in a large pot set over a medium heat.
  2. Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
  3. Add the ginger, turmeric, black pepper, garlic and chopped coriander stalks. Mix well and cook for five minutes, stirring occasionally.
  4. Pour over the stock and bring to the boil, then reduce the heat and simmer for 15 minutes or until the carrots are tender.
  5. Allow the soup to cool a little and then blitz until smooth. Return to the heat, season with salt and warm through.
  6. In a small bowl, combine the spring onions, coriander and green chilli, if using, with a small drop of olive oil and a pinch of salt.
  7. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

Find out more at Rob Hobson's website, or read more about Healthspan's health experts.