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carrot, turmeric & ginger soup with seaweed

seaweed | serves 2 | prep time 5 | cook time 15

ingredients

  • 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
  • step 1

    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.

  • step 2

    Add ginger, garlic, turmeric, a bay leaf and vegetable stock. Allow to simmer for 10 minutes.

  • step 3

    Blend until smooth. Add water if the soup is too thick.

  • step 4

    Serve with a drizzle of sesame oil, chilli flakes and pieces of itsu crispy sea salt seaweed.