Instructions

1. Roughly chop the carrots & onion. Peel the garlic, ginger & turmeric, then chop finely.
2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes, then add the bay leaf, ginger, turmeric and garlic. Cook for another five minutes, stirring occasionally. Add the carrot, turn down the heat and put a lid on. Let the carrots soften for about 8 minutes, then pour over the stock.
3. Bring to the boil, then simmer for 15 minutes over low heat until the carrots are tender. Remove the bay leaf and, using a stick blender, whiz until you get a smooth, silky soup. If it’s too thick, add more stock and reheat.
4. Stir in the apple cider vinegar, then serve the soup, garnished with chopped parsley and spring onion slices.