This carrot soup is such an easy recipe and a great way to get one or two or all of your portions of vegetables! You can always double the ingredients and freeze some so that you have meal prep done for future meals.
Serving size: 2-3 bowls of soup
Carrot and Coriander Soup
1 clove garlic
1 big bunch/ handful coriander
1 low salt chicken/ veg stock (plus 1.4L/5 cups water)
1 tsp ground turmeric (optional)
Chop the onions, garlic, potato and carrots into small bits. Lightly fry the onions and garlic in 1 tsp coconut oil until soft. Add the raw potato and fry for another minute. Add the carrots and then pour the stock and 1.4L (5 cups) of water over the top and stir. Bring it to a boil then put the lid on and simmer for 20 minutes or until the carrots and potatoes are soft. Add the fresh coriander and the soup to a blender or use a hand blender to blend until smooth.
Tam recently moved back to the UK, after a stint living and working in Beijing and Hong Kong. Upon her return to the UK, she realized that work had completely taken over and good nutrition and an active lifestyle had taken a back seat. She is now developing an app, which allows her to devote more time to cooking good food, lifting weights and generally living an active lifestyle! She recently completed the Kenzai Body program.