Carrots : rich in carotenoids, which our bodies convert to vitamin A – vital for a healthy respiratory system
Ginger: protects, heals, and eases stomach upsets and nausea
Turmeric: provides anti-inflammatory and antioxidant properties
Parsley: an excellent source of vitamins C and vitamin K as well as a good source of vitamin A, folate and iron and zinc
Photo © richardoyork
Ingredients
- 1 tbsp olive oil
- 1 leek washed and chopped
- 1 small onion finely chopped
- 1 garlic clove chopped
- 2 tbsp grated ginger
- Half tsp turmeric
- 500g carrots sliced
- 850 ml stock (vegetable or chicken)
- Salt and pepper
- Parsley chopped
Method
Heat the oil in a large pan, add the leek, onion, garlic and ginger, and fry for 5 mins until starting to soften.
Add the turmeric. Cook for 1 – 2 minutes. Pour in the stock, add the carrots, bring to the boil, then cover and simmer for 20-25 mins until the carrots are tender.
Place a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling.
Taste and season with salt and pepper.
Serve with some chopped parsley.
