It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.

Ginger Carrot Soup

Gluten Free

Serves 4

“This ubiquitous combo has been around for ages, popping up at spas, restaurants, and even the canned soup isle at the supermarket. I’ve had a million  iterations of this soup, but our version, naturally sweet from the slowly sauteed onion and bright with lots of fresh ginger, is particularly good ( and easy!). Don’t bother  peeling the carrots for this recipe  – just give them a good scrub.” (p. 102) 

2 tablespoons coconut oil

1 large onion cut in half and thinly sliced

Salt

2 garlic cloves, thinly sliced

2 tablespoons chopped ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garam masala

1 pound (500 g) carrots, cut into 1 inch pieces ( about 2 1/2 cups)

3 cups of chicken  or vegetable stock

Freshly ground black pepper

Heat the coconut oil in a heavy saucepan over medium heat. Add the onion and a pinch of salt, cover the pot, and saute over low heat for about 20 minutes, until the onion is very soft and sweet.

Add the garlic and the ginger, saute for 1 minute, then add the cumin, coriander, and the garam masala. Saute for another minute, then add the carrots, sock, and another big pinch of salt. Bring the mixture to the boil, then turn down the heat and simmer gently for about 20 minutes, or until very tender.

Carefully transfer the soup in batches to a high speed blender, or or belnd the soup directly in the pot with an immersion blender.  Season with salt and pepper.