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  • Easy
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  • Healthy

Carrot and Turmeric Soup with Garlic Butter Naan

This golden bowl of warming goodness will have you glowing from the inside-out. Sweet potato, carrot and turmeric add radiance to your weeknight for a wholly satisfying soup best mopped up with warm garlic naan.

45 Minutes




Prepare Vegetables

Thinly slice onion. Peel and slice carrots. Peel and thinly slice sweet potato. Wash coriander. Finely chop stems and pick leaves and roughly chop, keeping stems and leaves separate. Finely chop garlic and set aside.



Cook Onion

Heat oil in a saucepan over medium heat. Add onion, turmeric, coriander stems and salt and pepper and cook, stirring occasionally, for 5–6 minutes or until softened.



Add Carrot

Add carrot and sweet potato to pan and stir to coat.



Add Stock

Add stock cube and 750ml (3 cups) water to pan and bring to the boil. Reduce heat to medium-low and gently simmer for 20 minutes or until carrot and sweet potato are tender.



Make Garlic Butter Naans

Place a frypan over medium-high heat. Add naan breads and cook for 1 minute each side or until warmed through. Remove and place on a plate. Return frypan to medium heat. Add butter and garlic and cook for 1–2 minutes or until garlic is golden brown. Remove from heat and stir through ½ the chopped coriander leaves. Spoon garlic butter over warm naan breads.



Plate Up

Using a stick blender, carefully blend soup until smooth. Season with salt and pepper. Divide soup between bowls and top with remaining chopped coriander. Serve with garlic butter naans.

Australians QuiteLike

Carrot and Turmeric Soup with Garlic Butter Naan

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.