Carrot, Ginger and Turmeric soup



1 tbsp coconut oil

2 onions finely chopped

2 tbsps grated fresh turmeric

2 tbsp grated fresh ginger

1 tsp curry powder

450g peeled carrots

2 cups of apple juice or vegetable stock

2 cups water

1 cup coconut milk

½ tsp apple cider vinegar

Drizzle of honey

Pinch of cayenne

Salt and pepper to taste 

Coriander leaves to serve




  1. In a pan heat the oil on a medium flame and softly fry the onion without browning
  2. Add ginger and turmeric, cook until fragrant then add the carrots and stir to coat in the oils and spices
  3. Continue to cook on a medium heat until the ingredients in the pan start to turn golden
  4. Add the apple juice and water and bring to a boil
  5. Once it begins to boil add the coconut milk and apple cider vinegar, stir well and cover for 15-20mins
Blend until smooth, season with salt and pepper to taste and serve with a drizzle of honey, a dusting of cayenne pepper and fresh coriander leaves