This soup is super-simple to make, with just a few ingredients and three easy steps.
Put the organic carrots, onion and celery into a large saucepan with the garlic, ginger, curry powder and stock.
Bring up to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, or until the vegetables are tender.
Blend the soup to a puree using a hand-held stick blender, or transfer to a food processor or blender and whizz until smooth. Add the soft cheese and blend again until it is thoroughly mixed in. Reheat gently, and season to taste.
Serve, topped with a swirl of natural yogurt and a little extra black pepper.
Cook’s tip: Cover, cool and refrigerate the soup, using it within 3 days of making it, and re-heating it thoroughly when ready to serve. Use organic ingredients where possible.