- STEP 1
Fry the onion gently in oil until soft then add the garlic and fry for a further 2-3 minutes.
- STEP 2
Add the carrots, ginger and apples and fry for a further 3-4 minutes before adding the turmeric.
- STEP 3
Pour in the vegetable stock and cover. Simmer and cook over a low heat until the carrots are thoroughly cooked.
- STEP 4
Remove from the heat and blend to a smooth consistency. Season and serve with Kale crisps on the side or crumbled into the soup.