Cream of carrot & turnip soup with turmeric

Cream of carrot and turnip soup

This soup is super creamy in texture and displays a strong orange color with the carrots and the turmeric. Loaded with antioxidants, vitamins and minerals, this creamy soup is perfect as a single dish accompanied by sourdough bread on a cold evening.

Ingredients:

• 500g carrots (unpeeled, brushed and sliced)

• 200g turnip (unpeeled, brushed and diced)

• 1 tbsp coconut oil (or olive oil)

• 1 garlic clove (minced)

• 250g-300g coconut milk

• 3 tsp powder turmeric

• salt

• pepper

Method:

• Heat the oil in a large saucepan, add the minced garlic, stir for a minute and add the carrots and turnip.

• Lightly brown for about 5 minutes and cover with water just until the vegetables level. Bring to boil and then, gently simmer cover for about 20 minutes until the carrots and turnip are tender.

• Put the vegetables into the bowl of a blender and blend well with the coconut milk and turmeric until smooth. Adjust the consistency by adding some of the cooking stock to obtain a creamy soup. Season to taste.

• Serve warm and topped up with either fresh grated turmeric, grated carrots, young carrot tops or some orange zest.