A light and meat-free soup is the perfect meal to take you from winter to spring! Whip up this yummy roast carrot soup with ginger and lemongrass for something fresh and new.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
500 g carrots, peeled and chopped
4 tbsp olive oil
Salt and pepper
½ onion, peeled and chopped
3 garlic cloves, peeled and crushed
1 stalk lemon grass, sliced into 2 cm pieces
1 tbsp peeled and finely chopped ginger
½ tsp ground coriander
½ tsp ground cumin
700 ml vegetable stock
200 ml coconut milk
1 lime, juice

METHOD
1. Preheat oven to 200°C.
2. Place carrots on a baking tray. Drizzle with 2 tbsp oil, season with salt and toss to coat. Roast for about 1 hour, until tender.
3. Heat 2 tbsp oil in a pan and fry onion, garlic, lemongrass, ginger, coriander and cumin for 3–5 minutes, until spices are fragrant and onion is soft.
4. Add the vegetable stock and bring to the boil. Then reduce heat to low, cover and simmer for 10–15 minutes.
5. Pick out lemon grass stalks and add roast carrots. Simmer for another 25–30 minutes, until carrots are very soft.
6. Add coconut milk. Remove soup from the heat and blend.
7. Season with lime juice, salt and pepper. Return to low heat until heated through.

Recipe, styling & photography: Anett Velsberg

The post Roast carrot soup with ginger and lemongrass appeared first on MyKitchen.

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.

The post Ginger and turmeric carrot soup appeared first on MyKitchen.