Carrot and Lakadong Turmeric Soup
A French classic elevated by the earthy notes of Lakadong turmeric. Simple, healthy and with a radiant orange colour.
15 min
Preparation
25 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
- Carrots peeled into rounds: 500g
- Yellow onion, minced: 1
-
Lakadong turmeric: 1 teaspoon
-
Black pepper: 1/2 teaspoon
- Thick crème fraîche: 2 large spoonfuls
- Vegetable stock: 750ml
- Olive oil
- Salt and pepper
Instructions
-
1
The Base — Soften the onion in a drizzle of olive oil. Add the carrots, turmeric and black pepper. Stir for a minute to release the spice aromas.
-
2
The Cooking — Pour in the stock and simmer for around 20 minutes until the carrots are tender.
-
3
The Blending — Blend everything until perfectly smooth.
-
4
The Finish — Add the crème fraîche just before serving for a vivid orange colour and a silky texture.
Tips
The crème fraîche can be replaced with coconut milk for a plant-based version. For more depth, add a small piece of fresh ginger during cooking.
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