SPICED CARROT SOUP

Spiced carrot soup

A really simple but flavourful soup for when the seasons can’t decide what to do! Make into a more complete meal by adding a spoonful of pulses or grains at the end or serve with delicious fresh bread and a nice green salad.

Serves 4 as a light meal

2 small onions

1inch fresh turmeric/ 1 teaspoon turmeric

1 inch ginger

2 clove garlic

400g carrots

1tbsp coconut oil

780ml water

small bunch coriander

salt to taste

Peel and roughly chop your onions, turmeric, ginger, garlic and carrots. Add these all to a medium size pan and sweat on medium heat until the onions are soft and have started to golden, just don’t let them go brown. Add your water, and cook for 10-15 minutes until the carrots are tender.

Blend in a high-powered blender with a good pinch of salt and pepper until smooth. Taste for seasoning and adjust as necessary, add your coriander. Blend again briefly.

Pictured I topped the soup with sautéed rainbow chard, a dollop of coconut yoghurt, chili powder and toasted seeds. For a more complete meal you could add cooked pulses or whole grains at the end. Black beans or chickpeas would go nicely with the spice, as would short grain brown rice.