Carrot, ginger and turmeric soup recipe

Ingredients

• 2 tbsp 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
• 1ltr (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

Method

1. 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.
2. Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.
3. 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 up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

See more Soup recipes

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