CARROT, LEEK, TURMERIC AND GINGER SOUP WITH YOGHURT AND CORIANDER

SERVES 4

2tbsp pumpkin seeds, rinsed and dried (optional) 2-2½tbsp olive oil

A pinch of salt (optional) 2 leeks, sliced

2 celery sticks, chopped 1 onion, chopped

4 garlic cloves, chopped

4cm (1½in) piece of fresh root ginger, grated (skin on) 2 heaped tsp turmeric 1 heaped tsp curry powder 1tsp ground cumin

500g (1lb 2oz) carrots, peeled and thinly sliced

1ltr (1¾pt) vegetable stock

TO SERVE

4tbsp thick plain yoghurt Fresh coriander leaves

Chilli flakes

Freshly ground black pepper

If using the seeds, preheat the oven to 180°C/fan 160°C/gas 4 and spread the seeds on a baking sheet. Drizzle with ½tbsp oil and sprinkle with a pinch of salt. Bake for 10 minutes, or until golden.

Heat 2tbsp oil in a large pan. Add the leeks, celery, onion, garlic and ginger. Sauté for 5 minutes. Stir in the spices. Add the carrots and stock. Bring to the boil, cover and simmer for 15-20 minutes, until everything is softened.

Allow to cool slightly, then purée. Add a little water if you like a thinner consistency.

Ladle into bowls and swirl a spoonful of yoghurt into each. Top with pumpkin seeds, if using, coriander, chilli and black pepper.