Tool to create thin carrot strips - mandolinjulienne peeler or grater
Instructions
Heat grapeseed oil on medium heat in saucepan, then add carrots and celery and cook for 5 min.
Keep an eye on the pan, you don't want the celery and carrots to start to brown.
Add onions and cook for another 5 mins. Again, making sure the ingredients do not begin to brown. Lower heat if necessary.
Add 2 cups of chicken broth, mix, and once the liquid begins to bubble, lower heat to low.
Cover pan and allow to simmer for 10 mins.
Taste to make sure flavors are combined, then drain vegetable mix and collect liquid for the base of the soup.
Discard cooked vegetables.
Once the liquid has cooled enough to transfer to a blender, pour into blender jug.
Add ginger, curry powder, coriander, garlic, lime juice to blender and blend on high until all ingredients have become pureed.
Pour puree back into saucepan and place on medium heat.
Add, 2 cups of chicken broth, coconut milk, black pepper and 1/2 of tsp salt and mix together.
Add turkey, then once liquid begins to bubble, lower heat to low, cover and allow to simmer for 10 mins.
Once you are able to taste the flavor of the turkey in the soup base, add carrot and scotch bonnet and 1/4 tsp of salt, if salt is needed, and stir to combine.
Allow to simmer for a further 5 mins.
When ready to serve, divide among four bowls and add a few sprigs of cilantro to each.
Notes
To make thin carrot strips, you can use a mandolin, or a vegetable julienne peeler, or a grater. If you use a grater, try to get as long strips as you can by dragging the entire side of the carrot against the grater.