I had too many carrots and since is winter I was keen for a soup! I decided to mix it with some watercress and see what happens. This recipe was quite a revelation as it was very unexpected to taste so good!


  • 1 kilo of carrots, roughly chopped in 3cm diagonals
  • 1x onion, roughly chopped
  • 2x garlic gloves, crushed
  • 2x small potatoes, chopped in 2cm cubes
  • 30gr of watercress (leaves and stems)
  • 1x cube of beef stock dissolved in 1L of water
  • 30gr of unsalted butter
  • 2x tablespoons of lemon juice
  • Crème fraîche for serving
  • 30gr-50gr of flaked almonds
  • Olive oil
  • Salt and pepper


Pre-heat the oven to 200oC/fan. Prepare the carrots and coat evenly with a bit of olive oil and season with salt. Roast for 20-25min. Half way through the roasting time, heat approx. 2x tablespoons of olive oil in a deep pan and fry the onion  in medium-low heat (6 out of 9) for about 5 min. Then add the garlic and cook for another 2min. Next, add the potatoes and cook for a couple of minutes. Add the 1L of beef stock and cook for 5min in medium-low heat (6 out of 9). When the carrots are done roasting, add them in the pot and cook for another 15min. Season with pepper but be careful with salt as the stock is salty.

You can omit the butter, crème fraîche and beef stock and replace with vegan cream and vegetable stock for a vegan option!

In the meantime fry the flaked almonds in a small frying pan. If your pan is hot could take literally seconds to get them toasted. Don’t burn them!

When the soup is done cooking, let it cool for approx. 10min and add the watercress (both leaves and stalks). With a hand-held blender, blend everything together until smooth. At the last minute add the butter and lemon and whizz again.

Serve with fresh watercress leaves, a tablespoon of crème fraîche, toasted almond flakes and some more fresh lemon juice if you like! Enjoy!

You can add more watercress (no more than 50g though) for a more earthy favour. You can taste the soup as you go and add more to your liking!


Is it just me or this soup tastes like cheese? Super tasty and completely unexpected! This recipe came up as a variation of what it seemed a classic combination of carrots and coriander (see references). However, I had some watercress and I thought I would give this combination a go :). The sweetness of the carrots combined with the earthiness/grassiness of the watercress, the creaminess of the crème fraîche, the crunchiness of the almonds and the freshness of the lemon juice makes it a complete dish.  Try it and let me know what you think!

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