2 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
3 large carrots, peeled and chopped
200ml vegetable stock
1 tsp organic ginger powder
1 tsp organic turmeric powder
a pinch of cayenne pepper, plus extra to serve
1 tbsp soured cream, plus extra to serve
- Heat the olive oil in a large pan over medium heat. Add the onion and cook until translucent. Then add the garlic and carrots, cook for 3 minutes.
- Add the vegetable stock and sour cream and bring to a boil.
- Pour into a blender and add the ginger powder, turmeric powder and cayenne pepper. Blitz until smooth.
- Return to pan and heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like. Enjoy!