Carrot apple turmeric soup with tahini

I've been meaning to make a really tasty and healthy autumn soup that stays away from the usual suspects like pumpkins, squashes or ginger. Though I wanted to develop a recipe that's still as seasonal as possible. So I decided to use carrots as well as apple and together with turmeric I came up with the perfect autumn soup! Beautifully nourishing, delicious and also easy to make.


And to give this soup even more nutrition, protein and taste, I added my very own Dressini Garlic & Herb Tahini dressing on top as well as crushed Pep and Lekker Cumin & Linseed Seed Snacks. My mouth is watering writing these lines ;-)


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Carrot apple turmeric soup with tahini


All you have to do is drizzle tahini dressing on top and crush a few seeds snacks as croutons and you have the most amazingly tasty and nourishing soup! The cold season can come!


Carrot apple turmeric soup with tahini


I also added a bit of sriracha sauce for a little bit of heat! But you can also use sweet chilli sauce instead.


Dressini garlic & herb tahini dressing


Don't forget to drizzle my very own Dressini Garlic & Herbt Tahini Dressing on top for extra protein and sesame goodness. You can use it just like you would use sour cream or craime fraiche to refine dishes. You can get it at Whole Foods Market shops in London, selected retailer, as well as in my online shop:


Carrot apple and turmeric soup with vegan tahini dressing and glutenfree croutons


Turmeric is so good during the cold season. So it worked really well in this carrot and apple soup.


Phil from Exceedinglyvegan

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Step 1:

  • 1/2 red onion
  • 2 tsp minced garlic
  • 500g carrots peeled and diced
  • 250g deseeded sweet apple, diced
  • 1l water
  • 1 tbsp lemon juice
  • 2 veggie stock cubes
  • 1 tsp turmeric
  • 1 tsp sriracha sauce

Step 2:

  • Dressini Garlic & Herb Tahini dressing
  • Pep & Lekker Cumin & Linseed Seed Snack


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Step 1:


Peel carrots and dice them. Deseed and dice 2-3 sweet apples (pink lady is a good choice - you don’t need to peel the apples, it’s ok to leave the skin on). 

You should be left with 500g carrots and 250g apples.


Finely chop up 1/2 red onion and sauté in some oil together with 2 tsp minced garlic until softened.


Add the diced carrots and apples to the pan together with 1l of water, 1 tbsp lemon juice, 2 veggie stock cubes, 1 tsp turmeric and 1 tsp sriracha sauce (you can add more if you like it spicy).


Cook for 20 min with closed lid or until the carrots and apples are soft. 

Then either us a hand blender or pour everything into a large blender and blend until smooth.


Step 2:


Drizzle Dressini Garlic & Herb Tahini dressing on top (like you would with sour cream or creme fraiche) and top with a crushed Seed Snack pack of Pep & Lekker Cumin & Linseed .





If you are making this recipe in a soup maker you will only need about 800ml of water.


And if you liked that soup, deffo also check out my courgette cream soup with toasted almonds.


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