• 1 large white onion (peeled and finely chopped)
  • 4 large carrots (scrubbed and finely chopped)
  • 2 Jazz Apples (peeled, cored and finely chopped)
  • 2-3 tbsp fresh ginger (peeled and finely chopped)
  • 1 tbsp cider vinegar
  • 2 tsp ground turmeric
  • 750ml vegetable stock
  • 1 clove of garlic
  • Salt and pepper to season


  • STEP 1
    Fry the onion gently in oil until soft then add the garlic and fry for a further 2-3 minutes.
  • STEP 2
    Add the carrots, ginger and apples and fry for a further 3-4 minutes before adding the turmeric.
  • STEP 3
    Pour in the vegetable stock and cover. Simmer and cook over a low heat until the carrots are thoroughly cooked.
  • STEP 4
    Remove from the heat and blend to a smooth consistency. Season and serve with Kale crisps on the side or crumbled into the soup.

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