Carrot, Celeriac, Blood Orange Soup with Gentle North African Spices
The recipe for this heart-warmingly and heart healthy seasonal soup is perfect with a chunk of delicious sourdough bread – thickly buttered, of course!
  1. Pulse the chopped veggies in a food processor until very finely chopped.
  2. Over a medium heat, melt the coconut oil in a large wide pan and add the black pepper, coriander, cumin and turmeric. Over a low heat, saute the spices very gently for a few minutes to release their oils.
  3. Add the chopped veggies and salt and mix everything together well. Cover the pan and and saute over a low heat for 10 mins, stirring occasionally.
  4. When the veggies are softened, add the zest and juice from the blood oranges and the hot stock.  Cover and simmer slowly for 30- 35 mins, or until all the veggies are tender and can be crushed with the back of a spoon.
  5. Add the lemon zest and the boiling water and simmer slowly for another 10 mins, check and adjust seasonings, and add the lemon juice and add honey to taste.
  6. Let the soup cool a little and then blend (carefully) with a stick blender or in batches in the food processor.  You can leave the soup slightly textured or blend until smooth, whichever you prefer and add a little more boiling water if you like a thinner soup.
  7. Reheat the soup very slowly to your preferred temperature, but avoid re-boiling it.
  8. Serve with a little full-fat yoghurt, or a drizzle of fresh cream and sprinkle with chopped parsley.
  9. Enjoy!
Recipe Notes

The soup will keep well in the fridge for several days and will freeze well.

Avoid storing, freezing and defrosting food in plastic containers – they leach endocrine disrupting chemicals into the food.

Re-heat the soup thoroughly, but avoid re-boiling it.