This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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A really simple but flavourful soup for when the seasons can’t decide what to do! Make into a more complete meal by adding a spoonful of pulses or grains at the end or serve with delicious fresh bread and a green salad.
Serves 4 as a light meal.
2 small onions
1 inch fresh turmeric or 1 tsp turmeric
1 inch ginger
2 clove garlic
400g carrots
1 tbsp coconut oil
780ml water
small bunch coriander
salt to taste
Peel and roughly chop your onions, turmeric, ginger, garlic and carrots. Add these all to a medium size pan and sweat on a medium heat until the onions are soft and have startet to golden, just don’t let them go brown. Add your water, and cook for 10-15 minutes until the carrots are tender.
Blend in a high-powered blender with a good pinch of salt and pepper until smooth. Taste for seasoning and adjust as necessary, add your coriander. Blend again briefly.
Pictured I topped the soup with sautéed rainbow chard, a dollop of coconut yoghurt, chili powder and toasted seeds. For a more complete meal you could add cooked pulses or whole grains at the end. Black beans or chickpeas would go nicely with the spice, as would short grain brown rice.
