Carrot & Turmeric Soup
Roughly chop the onions and garlic. Pop them into a casserole dish or saucepan with the coconut oil, then turn up the heat and cook until the onions are opaque and soft.
Roughly chop the carrots (no need to peel them if they are organic) and chop the peeled turmeric and add them in to the pan. Add the cumin and stock and simmer on low for 10 minutes or until the carrots are soft.
Add half the coriander leaves and the squirt of lemon juice. Whizz in a blender or with a stick blender until smooth. If it is too thick for you then add a bit more stock until you reach the consistency you like.
Use the remaining coriander leaves to serve.
This makes a great sauce to use on pasta as well if you keep the consistency thicker. This recipe is a great way of adding in more turmeric into your diet in the winter months. I make a big batch of the soup quite thick and freeze portions in small pots to use as a pasta sauce later, then thin the soup down with a bit more stock to the thickness I want.
Ingredients
Directions
Roughly chop the onions and garlic. Pop them into a casserole dish or saucepan with the coconut oil, then turn up the heat and cook until the onions are opaque and soft.
Roughly chop the carrots (no need to peel them if they are organic) and chop the peeled turmeric and add them in to the pan. Add the cumin and stock and simmer on low for 10 minutes or until the carrots are soft.
Add half the coriander leaves and the squirt of lemon juice. Whizz in a blender or with a stick blender until smooth. If it is too thick for you then add a bit more stock until you reach the consistency you like.
Use the remaining coriander leaves to serve.
This makes a great sauce to use on pasta as well if you keep the consistency thicker. This recipe is a great way of adding in more turmeric into your diet in the winter months. I make a big batch of the soup quite thick and freeze portions in small pots to use as a pasta sauce later, then thin the soup down with a bit more stock to the thickness I want.