Ginger spice carrot soup
Serves 4 as a light meal.
1 medium onion
1 inch fresh turmeric/ 1 teaspoon turmeric powder
1 inch ginger
2 cloves garlic
1 Tbsp olive oil
750ml vegetable stock
small bunch coriander
salt to taste
300g cooked black beans (or 1 x 400g can)
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 started 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.
Divide into four bowls and top with cooked black beans, fresh coriander, toasted seeds and maybe a drizzle of toasted sesame oil. Chickpeas would also go nicely with the spice, as would short grain brown rice.