• 4 large carrots
  • 1 tablespoon of grated ginger
  • 1 teaspoon of turmeric
  • a pinch of cayenne pepper, plus extra to serve/decoration
  • a small pinch of chili
  • 1 tablespoon of soured cream, plus extra to serve (if desired)
  • 200ml vegetable stock


  • Peel and roughly chop the carrots, grate 1 tablespoon of ginger then place all ingredients into a blender. Blend until smooth.
  • Heat Until it’s piping hot, swirl through the soured cream and decorate with cayenne pepper if desired.