Carrot and Turmeric Soup with Garlic Butter Naan

Thinly slice onion. Peel and slice carrots. Peel and thinly slice sweet potato. Wash coriander. Finely chop stems and pick leaves and roughly chop, keeping stems and leaves separate. Finely chop garlic and set aside.

Heat oil in a saucepan over medium heat. Add onion, turmeric, coriander stems and salt and pepper and cook, stirring occasionally, for 5–6 minutes or until softened.

Add carrot and sweet potato to pan and stir to coat.

Add stock cube and 750ml (3 cups) water to pan and bring to the boil. Reduce heat to medium-low and gently simmer for 20 minutes or until carrot and sweet potato are tender.

Place a frypan over medium-high heat. Add naan breads and cook for 1 minute each side or until warmed through. Remove and place on a plate. Return frypan to medium heat. Add butter and garlic and cook for 1–2 minutes or until garlic is golden brown. Remove from heat and stir through ½ the chopped coriander leaves. Spoon garlic butter over warm naan breads.

Using a stick blender, carefully blend soup until smooth. Season with salt and pepper. Divide soup between bowls and top with remaining chopped coriander. Serve with garlic butter naans.