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Carrot and ginger soup


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp grated fresh ginger
  • 1 tsp turmeric
  • Pinch chilli flakes
  • 1 small potato, peeled and diced
  • 700ml hot vegetable stock
  • 5 large carrots, peeled and grated
  • 100ml Geek yogurt plus extra for serving


Heat the oil in a pan and sauté the onion and garlic for 3 minutes to soften. Add in the spices, potato and cook for 2 minutes. Pour in the stock and cook for 15 minutes or until the potato is cooked. Add in the grated carrot, remove off the heat and stir through to soften. Stir in 100ml Greek yogurt and blitz till smooth. Add in more stock if neccessary. Serve immediately in small bowls topped with extra cream and chilli flakes.

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