Turmeric Vegetable Soup

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Vegetable soup with a twist! You HAVE to try this carrot, ginger and turmeric soup, perfect for a rainy day.


3 tablespoons Vegetable oil
2 Onions
800g Carrots
2 Celery sticks
1 teaspoons Ginger
2 teaspoons Turmeric
3 Cloves of Garlic
1ltr Vegetable stock
Salt to taste
Pepper to taste
2 tablespoons Lime juice


Place a pan over a medium heat and heat the oil.

Place the onion, celery, carrot and bay leaves in the pan and cook for ten minutes.

Add the garlic, turmeric and ginger and continue to cook for a further five minutes.

Pour the vegetable stock on top and bring the mixture to the boil and then simmer for twenty minutes.

Using a spoon, remove the bay leaves and leave the soup to cool.

Carefully add the soup to a blender and blend until smooth.

Heat the soup when ready to serve but do not bring to the boil. Serve with croutons, pumpkin seeds, salt & pepper, sesame seeds and a squeeze of lime juice if desired.

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