We’re experiencing typical Irish weather in Dublin at the moment, which means a heatwave and a cold snap in the same week. I wasn’t prepared for the cold snap so I needed this ginger, carrot and coriander soup to warm up after a cold walk home!
4 organic carrots
1 bunnch (5/6 sprigs) organic coriander
3 sticks organic celery
1 organic sweet potato
2 inches organic ground ginger
1 organic onion
1 tsp organic ground turmeric
1 tsp organic cayenne pepper
1 low salt organic vegetable stock
First roast the sweet potato at 220 degrees, or 180 for a fan assisted oven, for 30 minutes then peel and cut into cubes.
Peel and slice the carrots, celery, onion and ginger. Chop the coriander. Add these along with the sweet potato, stock cube, cayenne and turmeric to a pot and cover with hot water.
Simmer on a medium heat for 20 minutes then blend and enjoy.