Your immune system could always use a boost, no matter the time of the year. Our bright and beautiful carrot soup is full of vitamin C and other vital nutrients to keep you going.
SERVES 4–6 // COOKING TIME 45 min
INGREDIENTS
Olive oil
1 onion, finely chopped
2 cloves garlic, crushed
3 cm ginger, finely grated
5 cm fresh turmeric, finely grated (or 1 tbsp ground turmeric)
2 sticks celery, roughly chopped
600g carrots, peeled and grated, plus extra, sliced into ribbons and sautéed, to garnish
2 sticks cinnamon (or ½ tsp ground cinnamon)
Zest and juice of 1 orange
1L vegetable stock
Salt and black pepper
¼ cup double-cream yoghurt, to serve
Handful Italian parsley, to garnish
4 tbsp pumpkin seeds, toasted, to garnish
METHOD
1. Heat a glug of olive oil in a large saucepan over medium heat. Sauté the onion until translucent, then add the garlic, ginger and turmeric, and fry for 2 minutes.
2. Add the celery, carrots, cinnamon, orange zest and juice, and stock and bring to the boil. Lower the heat to a simmer and cook for about 20 minutes until the carrots are tender.
3. Remove the cinnamon sticks and purée the soup with a stick blender. Season to taste.
4. Pour the soup into bowls. Serve with a swirl of yoghurt, Italian parsley, a drizzle of olive oil, sprinkling of pumpkin seeds and sautéed carrot ribbons.
