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Carrot, turmeric and tahini soup

Fresh turmeric used to be hard to get hold of, but now it is available in many supermarkets and greengrocers. It also keeps well in the freezer, so if you find some, you can stock it at home. It's so good for you, combats inflammation, which after all, is the cause of most disease.
If lacking tahini, add any kind of nut butter.
Course: Lunch, Soup, Starter
Cuisine: British, Middle Eastern
Keyword: Carrot and tahini soup, Carrot recipes, Carrots, Soup recipes, Tahini recipes, Turmeric recipes
Servings: 2


  • Blender


  • 2 tbsp olive oil
  • 1 small onion, roughly chopped
  • 2 garlic cloves, sliced
  • 3 large organic carrots, scrubbed and roughly chopped
  • 5 cm piece of fresh turmeric root or 1 tbp of dried turmeric powder
  • 1 tsp ground coriander
  • 500 ml hot vegetable stock
  • 3 tbsps tahini


  • Heat the olive oil in a saucepan over a medium heat, until hot.
  • Add the onion and fry until soft.
  • Add the garlic, carrots, turmeric and ground coriander and cook for ten minutes.
  • Transfer the soup to a blender or use a stick blender in the pan and whizz it up until smooth.
  • Add the tahini paste, stir well and serve hot.