PREPARATION

Fry the onion, garlic and celery in olive oil in a large pot. Add turmeric and let it cook together.

Add the carrots and a little water and let it continue to simmer. Add bouquet garni and the water until the vegetables are completely covered. Bring to a boil and add vegetables stock cube. Let boil for half an hour. Add some ground coriander.

Mix the soup and add orange juice, lemon juice, salt and pepper. Taste the flavors sit well, serve the soup with a little sour cream or plain cream and grissini.