Carrot, ginger and turmeric soup

Directions

1. 1
   Heat the vegetable oil in a large pan over a medium heat.
2. 2
   Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often.
3. 3
   Add the ginger, turmeric and garlic.
4. 4
   Mix well and cook for five minutes, stirring occasionally.
5. 5
   Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender.
6. 6
   Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through. In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish.
7. 7
   Serve immediately.