Turmeric, Ginger & Coriander

A warming and velvety soup made with sweetly roasted carrots, gently
spiced with turmeric, ginger and toasted coriander seeds. Enriched
with coconut milk to add luxurious richness and body whilst remaining
deliciously dairy free. Finished with freshly chopped coriander for a
fragrant top note.

Chef recommends to serve as a starter with a chunk of toasted sourdough or crunchy garlic croutons. Alternatively serve in espresso cups as an elegant dinner party amuse-bouche.

INGREDIENTS

Vegetable Stock (Water, Onion, Carrots, Leeks, Garlic, celery, Thyme, Rapeseed Oil), Carrots(25%), Leeks, Coconut Milk(4%), Onion, Blended Vegetable Oil, celery, Black Pepper, Ginger, Garlic, Smoked Paprika, Ground Cumin, Turmeric, Salt, Coriander Leaves.

Allergen advice. For allergens, see ingredients in bold.

Gluten Free

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

COOKING INSTRUCTION

FROM FROZEN

Loosen lid, place on a microwaveable plate. Microwave on full power for 5 ½ minutes, stir thoroughly and microwave again on full power for another 3 ½ minutes or until piping hot. Leave to stand for one minute before serving.

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.

FROM DEFROSTED

Remove from the freezer and allow to defrost in a fridge for 12 hours or until completely thawed. Loosen lid, place on a microwaveable plate. Microwave on full power for 4 minutes or until piping hot. Leave to stand for one minute before serving.

Please use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary. Do not reheat.

Roast Carrot & Coconut Soup (GF, VG)

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