What’s good about it?

Carrots contain vitamin A precursors (Beta carotene) that help promote vision and support a healthy immune system.  I love adding a hint of ginger and a little turmeric to enhance anti-inflammatory and immune boosting properties.


  • 1 leek, washed and finely sliced
  • 1 stick celery finely chopped
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric or ½ teaspoon dry turmeric
  • 600g (21oz) carrot, thinly sliced
  • 300ml (10 1/2floz) almond milk or extra vegetable stock
  • 1 litre (4 cups) vegetable stock
  • 1 onion or 2 shallots, chopped finely
  • Pinch of sea salt
  • Black pepper to taste


  1. Combine stock, leek, celery, carrot, almond milk, ginger, tumeric and shallot into a saucepan
  2. Bring to the boil and simmer for 10 minutes.
  3. Remove the soup from the heat and cool slightly.
  4. Blend in a blender on a high speed for 15-20 seconds.
  5. Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
  6. Serve with fresh garden herbs or a little coriander pesto.

Serving size: 2 generous bowls


Notes: Boost the protein content by adding blended white Cannellini beans or lightly sautéed Shiitake mushrooms for extra immune system benefits.