• Press sauté, once the pot is hot add in the cooking oil. Once oil is hot add in the onions and cook until getting a little brown, mixing regularly. About 2-3 minutes.
  1 teaspoon cooking oil of choice,, 1 large yellow onion,
• Add in the garlic and sauté for 1 min.
  3 cloves garlic,
• Add in the ginger, carrots, celery and turmeric and give everything a good stir. Turn the pot off. Add in the stock and salt and stir again.
  1 thumb length piece of ginger,, 3 cups carrots,, 2 celery stalks,, ¼ teaspoon ground turmeric, 3 cups vegetable stock, 1 teaspoon sea salt

Pressure Cooker

• Pop the lid on the pot and seal the vent. Using the 'Manual' mode, set the pot to 6 mins and press start. The pot will beep to indicate completion, quick release the steam and remove the lid.

Stove Top

• Complete the instructions above, and cook on the stovetop for 30-40 mins, until carrots are cooked through and tender.

Slow Cooker

• Follow the instructions above and cook in the slow cooker on low for 6-8 hours, or on high for 3-4 hours.
• Use an immersion blender or ordinary blender to blend the soup until smooth. Add in the coconut milk and some freshly ground black pepper and give it another quick blend. Pop back into the pot and set to 'keep warm' until ready to serve, or serve straight away with a swirl of coconut milk and a sprinkle of cilantro. Freezes well.
  ⅓ cup coconut milk, 2 tablespoon chopped cilantro,, freshly ground pepper,