Carrot, ginger and turmeric soup

Ingredients

2tbsp vegetable oil

1 onion, roughly chopped

750g (1 1/2lb) carrots, roughly chopped

2 sticks celery, roughly chopped 1 bay leaf

5cm (2in) piece ginger, finely sliced 2 tsp turmeric

2 garlic cloves, finely sliced

1 ltr (1 3/4pt) vegetable stock

For the garnish

handful coriander leaves, roughly chopped

4 spring onions, sliced

1 green chilli, diced

4 tsp sesame oil

2 tsp lime juice

Rustle up this comforting soup made with fresh carrots, fragrant ginger and warming turmeric, topped with a spicy garnish. This hearty soup is bursting with flavour and makes a delicious midweek lunch or dinner.

Method

Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

Pour over the stock and bring to boil. Reduce heat, then simmer for 15 minutes until the carrots are tender. Remove bay leaf.

Allow soup to cool a little then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.

In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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