Carrot soup with turmeric and ginger
Heat oil in a pan, saute onions over medium heat until translucent and soft.
Add garlic, ginger, turmeric paste, carrots and saute for 2 – 3 mins.
Add veg stock and bring to boil and simmer for 5 mins.
- With a hand blender or immersion blender, puree the soup. Add salt to taste and serve.
- 500 g carrots, grated
- 1 tbsp turmeric paste
- 3 tbsp olive oil
- 1 small onion, chopped
- 3 cloves of garlic, chopped
- 1 cm piece of ginger, grated
- 1 L veg stock, hot