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.

Serves: 6
  • 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.