• 3 large carrots
  • 1 tbsp grated ginger
  • 1 tsp turmeric
  • a pinch of cayenne pepper, plus extra to serve
  • 20g wholemeal bread
  • 1 tbsp soured cream, plus extra to serve
  • 200ml vegetable stock


  • STEP 1

    Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

Recipe from Good Food magazine, September 2016

Goes well with


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