Carrot, ginger, turmeric and coriander soup

Serves: 4

Total time: 45 mins

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 750g carrots, thoroughly washed and chopped into bite sized pieces
• 2 sticks celery, roughly chopped
• Thumb-sized piece of fresh ginger, finely sliced
• 2 tsp turmeric
• 1 tsp freshly cracked black pepper
• 2 garlic cloves, finely sliced
• Large handful of coriander, leaves picked for garnish and stalks finely chopped
• 1 litre vegetable stock
• Salt, to taste

For the garnish

• 4 spring onions, sliced
• 1 green chilli, diced, optional

1. Heat the coconut oil in a large pot set over a medium heat.
2. Add the onion, carrot and celery and cook for 10 minutes, stirring frequently.
3. Add the ginger, turmeric, black pepper, garlic and chopped coriander stalks. Mix well and cook for five minutes, stirring occasionally.
4. Pour over the stock and bring to the boil, then reduce the heat and simmer for 15 minutes or until the carrots are tender.
5. Allow the soup to cool a little and then blitz until smooth. Return to the heat, season with salt and warm through.
6. In a small bowl, combine the spring onions, coriander and green chilli, if using, with a small drop of olive oil and a pinch of salt.
7. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.