Megan Furniss Gets Cooking – Carrot Ginger Soup
I love this recipe because it has so few ingredients and it is spicy and delicious. Also, there are no super strict rules about amounts and measurements.
An onion (or leeks)
Bunch of carrots (I like the ones that still have leaves and tops)
Fresh or ground turmeric
Salt and pepper
Some vegan stock
Chop carrots and dice onions. Sweat onions and sliced chillies in some vegetable oil, until glassy. Add carrots, fresh ginger, turmeric and spices and coat with the onion mix. Add stock, and all spices and bring to the boil. Then simmer until carrots are tender enough to be blitzed. I add lemon juice last, to taste.
If you want to fancy it up a bit, add coconut cream just before serving and eating. Yum.