Carrot Soup

Carrot Soup

Carrot Soup


Children and vegetables don’t always mix well, but soup provides the perfect hiding spot to sneak lots of nutrition into a meal without the little ones noticing!

This recipe for carrot, ginger and Schwartz Turmeric soup manages to pack in bundles of healthy vegetables. Ginger, garlic and Schwartz Turmeric provide a subtle and warm spice, balanced with the vegetables and stock to create a really flavoursome dish. You can make this soup with a soup maker if you have one, but it’s just as easy to do on the hob with a large saucepan (although you’ll still want a blender if you want to hide those veggies!).

Soups are also perfect for batch cooking, with this recipe making 4 large portions perfect for a big dinner, or you could measure out something slightly smaller for a delicious lunchtime meal. Store it in the freezer (in a freezer safe container), and you’ll have a ready-made hearty meal for whenever you’re pressed for time.

  • 1 white onion, diced

  • 750 grams carrots, chopped

  • 2 sticks of celery, chopped

  • 2 inch pieces of ginger, peeled and finely chopped

  • 2 teaspoons Turmeric Powder

  • 2 cloves garlic, peeled and finely chopped

  • 900 millilitres (1.5 fluid ounce) of vegetable stock

  • 150 millilitres (5 fluid ounce) double cream


  • 1 Add the onions, carrots, celery, ginger and garlic into a large saucepan
  • 2 Add the vegetable stock and 2 tsp of Schwartz Turmeric
  • 3 Heat and simmer on medium heat for around 20 minutes. Cover the pan to keep the heat in and cook faster. Once cooked, blend if required.
  • 4 Add the double cream and give it a good stir. Serve.