Fragrant carrot soup

TURMERIC, our anti-inflammatory friend, adds both colour and flavour to this delicious carrot soup.

SERVES 4

1 white onion, chopped 3 tbsp olive oil Large pinch of salt

2 tsp ground turmeric or 2cm fresh root, grated 1 tbsp root ginger, chopped 2 garlic cloves, chopped 500g carrots, cut into 2cm chunks 400ml bone broth or bouillon (for example, Marigold)

Juice 1 lime Sea salt and pepper Slice of breakfast bread (see recipe on page 36)

PLACE a large pan over a medium heat and sweat the onion in the oil, with a large pinch of salt, for five minutes. Add the turmeric, ginger and garlic and cook for 1-2 minutes. Add the carrots and stir in the bone broth or bouillon. Bring to the boil, then reduce the heat and simmer, covered, for around 25 minutes. Using a hand blender, blend the soup until there are no lumps. Add the lime juice and, if needed, a little more water. Season to taste and, if you like, serve with a slice of breakfast bread.