Carrot, Ginger & Turmeric Soup

Method

1. In a large saucepan, heat the coconut oil and saute the onions until soft. Then add the garlic, turmeric and ginger and saute for another minute.
2. Add the carrot and stock and simmer for approximately 20-25 minutes or until cooked.
3. Remove from the heat and transfer to a high-speed blender, food processor or stick blender. Add in the lemon juice and milk of your choice (coconut gives a lovely creamy texture and flavour). Blend until smooth.
4. Serve hot sprinkled with a little paprika.