Autumn Detox Carrot & Ginger Soup RecipeThis soup provides a real blast on sunshine on a grey day!

Serves: 4

#3 portions vegetables per serving

Ingredients:

  • 2 tablespoons raw coconut oil (fat)
  • 2 small onions – finely chopped (carb)
  • 2 cloves garlic (carb)
  • 1” piece of turmeric root peeled & grated or 1 teaspoon ground turmeric
  • 1” piece of fresh ginger – peeled and finely grated (carb)
  • ½ teaspoon ground cinnamon
  • 650gm carrots – peeled and roughly chopped (carb)
  • 1 large sweet potato (carb)
  • 1 ½ litres vegetable stock

Melt the oil in a saucepan, add the onions and gently cook for approx 4-5 mins until soft. Then add the garlic and cook for a further minute or so before adding the turmeric, cinnamon and grated ginger and cooking for

I like serving this with toasted 100% rye bread.

TIPS: Garnish with a swirl of coconut cream before serving and to make this a balanced PFC meal, add a boiled egg on the side.