As the excitement and indulgence of the festive season come to an end, January brings a period of renewed focus on simple, wholesome, and nourishing meals.
I find happiness in preparing dishes that strike a balance between health-consciousness and satisfying flavours. This particular soup effortlessly embodies this, offering a delightful combination of ease and nutrition.
In its essence, this soup is a testament to simplicity, making it a perfect choice for those seeking uncomplicated yet delectable recipes. With just a handful of ingredients and minimal preparation steps, it exemplifies the notion that delicious meals need not be labour-intensive. This soup is a testament to the notion that a nourishing dish can be effortlessly made, allowing you to save time and energy without compromising on taste.
By incorporating wholesome ingredients, this soup not only caters to your taste buds but also supports your well-being.
Moreso, the benefits of this soup extend beyond its ease of preparation. It stands as a nourishing option that embraces a healthier approach to cooking, fitting seamlessly into the post-celebration period when many seek lighter options. Packed with essential nutrients and vitamins, it presents a fulfilling and balanced meal that can fuel your body during the chilly, dark days of January.
Immerse yourself in the comforting warmth of this soup, savouring each spoonful as it gently heats you from within. Its inviting aroma and rich flavours serve as a reminder that simplicity can be profoundly satisfying. So, as the new year begins, let this soup be your trusted companion, effortlessly nourishing both your body and spirit on those cold, wintry January days.
Turmeric, Carrot and Coriander Soup
Ingredients
- 1 tbsp rapeseed oil
- 1 onion chopped
- 2 cloves of garlic
- 1 tsp turmeric
- 1 potato, chopped
- 450g carrots, peeled and chopped
- 1.5l vegetable or chicken stock
- Handful coriander
- Red chilli, chopped to serve
Directions
- Heat the oil in a large pan, then add the onion and fry for 5-7 minutes until softened.
- Stir in the garlic, turmeric and coriander and cook for 1 minute before adding the potato.
- Next, add in the carrots and stock, bring to the boil, pop on a lid, and then reduce the heat. Cook for 20 minutes until the carrots are tender.
- Let the soup cool a little before pouring into a food processor along with a handful of coriander. Blitz until smooth (you may need to do this in two batches). Return to pan, taste for seasoning, and reheat.
- Pour the soup into bowls and sprinkle over fresh coriander and chilli. Serve with some crusty bread.
