Carrot & Onion Soup With Coriander

This hearty and warming soup is ideal for cold winter nights. It is quick and easy to make and contains a host of delicious and healthy ingredients that work synergistically to counteract the effects of cold and promote qi and Blood circulation:

Carrots: With a neutral nature and sweet flavour, carrots gently tonify qi and promote qi circulation.

Onions: Warm and pungent onions counteract the effects of cold and promote qi and Blood circulation.

Garlic: Hot, pungent, salty, and sweet garlic tonifies yang qi, counteracts wind-cold, and promotes qi circulation.

Fresh ginger: Pungent and sweet ginger counteracts cold and promotes qi circulation.

Cumin seeds: Warm and pungent cumin seeds add a rich earthy flavour.

Turmeric: Warm, bitter, and pungent turmeric gives the soup a gorgeous golden hue while promoting qi and Blood circulation.

Black pepper: Hot, pungent, and sweet black pepper counteracts cold and promotes qi circulation.

Coriander leaf: Warm and pungent coriander leaf counteracts wind-cold and promotes qi and Blood circulation.

Honey: Neutral and sweet honey harmonises while tonifying yin and qi, and promoting Blood circulation.

Recipe (serves 4)

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

• 1 tbsp olive oil

• 3 large carrots, chopped

• 2 medium onions, chopped

• 3 large garlic cloves, finely chopped

• 1-inch piece of ginger root, finely chopped

• 1 tsp cumin seeds

• ¾ tsp turmeric powder

• ¼ tsp black pepper

• Boiling water

• 1 vegetable stock cube

• A small bunch of coriander leaves, chopped

• 1 tsp honey

Method

1. Gently heat the olive oil in a large saucepan. Add the carrots and onions and sweat for a few minutes until softened.

2. Add the garlic, ginger, and cumin seeds and cook for 1-2 minutes until they begin to release their aromas.

3. Add the turmeric powder and black pepper and cook for a further 1-2 minutes, stirring continually.

4. Pour in enough boiling water to cover the ingredients completely, crumble in the stock cube, and stir well.

5. Cover the pan with a lid, reduce the heat, and simmer for 20 minutes or until the carrots are soft, adding more water if necessary.

6. Turn off the heat, then stir in the coriander leaves and honey. Season to taste.

7. Transfer the soup to a blender and blitz until smooth. If the soup is too thick, add a little more water and blitz again.

8. Enjoy!