carrot, turmeric & ginger soup with seaweed
seaweed | serves 2 | prep time 5 | cook time 15
- 1 tbsp coconut oil
- 1 choppped onion
- 350g carrots
- 1 stick chopped celery
- 1 bay leaf
- 1 tbsp sliced ginger
- 1 tsp turmeric
- 1 clove garlic
- 1 tsp salt
- 1 tsp pepper
- 500ml vegetable stock
- 2 sheets itsu crispy seaweed thins
- 1 tsp red chilli flakes
- 1 tsp sesame oil
Add the coconut oil to a pot. Once the oil is warm, add onions, celery, carrots and salt and pepper to taste. Soften for 3-5 minutes.
Add ginger, garlic, turmeric, a bay leaf and vegetable stock. Allow to simmer for 10 minutes.
Blend until smooth. Add water if the soup is too thick.
Serve with a drizzle of sesame oil, chilli flakes and pieces of itsu crispy sea salt seaweed.