Carrot, grapefruit and turmeric soup


  • 600g of carrots
  • 1 grapefruit
  • 2 small potatoes
  • 1 stalk of celery
  • 1 onion
  • 1 large garlic clove
  • 10 sprigs of flat leaf parsley
  • 1 onion
  • 12 springs of flat leaf parsley
  • 3 teaspoons of olive oil
  • 1 large teaspoon’s worth of turmeric
  • 1 litre of water (or light vegetable stock)
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of fleur de sel
  • Ground pepper


  • Peel the carrots and potatoes, wash them then cut them into julienne strips.
  • Wash the stalk of celery, cut off the more fibrous lower end and then dice.
  • Peel the onion and garlic, mince the onion and then crush the garlic once you’ve removed the middle seeds. Pluck the parsley leaves, wash them, dice them, then set them aside. Express the grapefruit and set the juice aside. In a saucepan roast the sesame seeds, then remove them from heat and and set them aside.
  • In a large, deep pot pour three tablespoons of olive oil, heat up over low heat then add the turmeric, minced onion and crushed garlic. Stir constantly over low heat until everything has a nice colour. Now add the carrots, the potatoes, the celery and then stir for several minutes over heat. Once the vegetables are lightly golden add the water, salt, several grinds of the ground pepper and then cook covered for 40 minutes.
  • Once the vegetables are soft stir them, then add the grapefruit juice and half of the diced parsley. Carefully stir everything up.
  • Serve this carrot, grapefruit and turmeric soup warm and topped with roasted sesame seeds and diced parsley.

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