This recipe makes 2 big bowls of gorgeous golden soup 

1 tbsp olive oil

½ large onion, finely chopped

8 carrots, chopped

3” fresh ginger, peeled and grated

2 garlic cloves, minced

½ tsp ground cumin

1 bay leave

500ml good stock (chicken or vegetable work well)

S&P

Warm the oil in a heavy bottomed pan and cook the onion and carrot over a low heat, partially covered with the pan lid for 20 minutes.  Stir often.  This brings out the sweet flavour from the vegetables, so don’t rush this step.

Add the garlic and ginger and cook for 2 more minutes.  Add cumin, bay leaf and the stock and simmer until the carrots are tender (approx. 10 – 15 minutes).

Once cooked, remove the bay leaf and blend the soup until smooth.  Add S&P to taste.

This is really nice drizzled with spicy chilli oil or a sprinkle of crispy chilli or a few toasted seeds.