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- 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.
- 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.
- 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
Popular in Dairy-free
Gambas al ajillo