My field&flower

Carrot and Turmeric Superfood Soup by Madeleine Shaw

500g carrots
2 cloves garlic
1 white onion
1 TBSP coconut oil (butter, ghee or olive oil)
2 tsp of turmeric
1 TBSP of fresh ginger
400 ml of field&flower beef stock
150ml of water
Salt and pepper
1 lime


1.Cut up your carrots into inch pieces and peel your garlic. Set to the side.
2.Cut up your onion into small pieces and fry in a large pot (on a medium heat) with a TBSP of oil and a large pinch of salt.
3.Add in turmeric and ginger for 30 seconds.
4.Crush the garlic roughly and throw it in, give all the spices a stir then add in the carrots, let this roast for a few minutes then add in the turkey stock.
5.Turn the heat up until it simmers and leave it like this for 25 minutes.
6.With a hand blender, blend the soup until there are no lumps. Add a little more water if you want it thinner.
7.Add in another pinch of salt, some pepper and squeeze in the lime juice.

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