Serves 4-6

2 tbsp coconut oil
1 large onion, chopped
2 garlic cloves, crushed
1 x 3cm piece of fresh ginger, peeled and grated
½ tsp ground turmeric
¼ tsp ground cinnamon
Pinch of cayenne pepper
Salt and black pepper
700g carrots, chopped into 2cm chunks
1l vegetable stock, plus extra to thin if necessary
Chopped parsley, to serve

1. Heat the coconut oil in a large soup pot over a medium-high heat. Once melted, add the onion and cook for five minutes, stirring often until beginning to soften. Add the garlic, ginger, turmeric, cinnamon, cayenne and a pinch of salt and cook for 30 seconds, stirring.
2. Add the carrots and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until the carrots are soft. Use a food processor or blender to whizz the soup until smooth. Add more stock if the soup is too thick for your liking. Season with salt and black pepper to taste.
3. Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavours can come together.

Per serving: 112kcals, 5.1g fat (4.1g saturated), 16.1g carbs, 7.4g sugars, 1.9g protein, 3.7g fibre, 0.620g sodium