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As it's getting colder outside, we thought it was finally time to declare the beginning of soup season! So let's kick off the season with this wholesome carrot soup! 


Servings 4 | Prep Time 30 mins | Total Time 1 hour


500g chopped carrots 

1 white onion 

2 garlic cloves 

60 ml tahini or vegan cream 

1 tbsp chopped ginger (optional) 

600-700ml vegetable stock / water 

1 tsp smoked paprika

1 tsp turmeric 

Salt and Pepper to taste

1-2 tbsp olive oil

50 g roasted pistachios, chopped 

More tahini for drizzle


In a large pan heat up the olive oil. Add chopped onion and sauté for 5 minutes. 

Stir in the smoked paprika, turmeric, salt, pepper, ginger and garlic and cook for 1 minute. 

Add the carrots and vegetable stock and bring to boil.
Reduce the heat and simmer for 30 minutes. 

Transfer the soup into blender and add tahini or vegan cream. Blend until smooth and creamy. 

Pour the soup into bowl and top with chopped pistachios, more tahini or cream and fresh herbs. 

If you do not like spicy soups avoid adding ginger. 

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