Gwyneth Paltrow's Ginger Carrot Soup

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

2 tablespoons coconut oil
1 large onion, cut in half and thinly sliced
Salt
2 garlic cloves, thinly sliced
2 tablespoons chopped fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
1 pound carrots, cut into 1-inch pieces (about 2½ cups)
3 cups chicken or vegetable stock
Freshly ground black pepper

Method

Heat the coconut oil in a heavy-bottomed saucepan over medium heat.

Add the onion and a pinch of salt, cover the pot, and sauté over low heat for about 20 minutes, until the onion is very soft and sweet.

Add the garlic and ginger, sauté for 1 minute, then add the cumin, coriander, and garam masala.

Sauté for another minute, then add the carrots, stock, and another big pinch of salt. Bring the mixture to a boil, then turn down the heat and simmer gently for about 20 minutes, or until the carrots are very tender.

Carefully transfer the soup in batches to a high-speed blender, or blend the soup directly in the pot with an immersion blender. Season to taste with salt and pepper.

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

Notes