Friday, 7 March 2014

Recipe | Carrot and Turmeric Soup

Hi lovelies! I am in love with soup at the moment and have been loving experimenting in the kitchen. This recipe is courtesy of the lovely Madeleine Shaw and it's made for a delicious lunch the past couple of weeks. You can find the original recipe here.

Serves 4
500g carrots
2 tsp Garlic
1 Brown Onion
2tsp turmeric
1tbsp ginger
400mL of stock (I used chicken)
Salt and Pepper
1 Sheet of flatbread (I used chia wraps)

Chop your carrots into small pieces, I didn't bother to peel mine. Fry the onion, ginger and garlic in a little oil, then add in the turmeric and stir well. Add the carrots and stir well again.

Add in the stock, bring the soup to a simmer and then leave it covered for 25 minutes. Blend the broth and add additional water if you prefer a more liquid-y texture. Add in some salt, pepper and fresh lime juice to taste. And that's it soup done. 

The crisps are super simple. All you need to do is place them in the toaster for a minute. Keep an eye on them because they will burn quickly and then break them into crisps. Serve  the soup with some crumbled feta on top and the pita crisps alongside for dipping. 

I keep my leftover soup in the fridge in an airtight container for fast and easy lunches. 

What are your favourite soup recipes?

Jess x

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