Adele Carnell, of Filmore & Union, tells us how to make a delicious and warming soup for autumn.

THIS warming soup is perfect for these chilly autumnal days and is absolutely packed with goodness.

Sweet potatoes are a great source of vitamin D to boost the mood (vital for this time of year), carrots are loaded with detoxifying goodness to cleanse the body and turmeric, our favourite spicy superfood, is a powerful anti-inflammatory.

We love whizzing this up for a quick lunch or dinner to go with our freshly baked bread for the perfect winter comfort food.

To serve 2 you will need:

• 1tbsp coconut oil/rapeseed oil

• 1 white onion

• Dash of Himalayan or sea salt

• 1 clove of garlic

• 1 sweet potato

• 3 large carrots

• 1tsp turmeric

• 1tsp cumin seeds

• 1tsp Bouillion

• 2 cups of water

• Black pepper, to taste

• Linseed/olive oil

• Sunflower seeds

• Coriander

Method

1. Heat up the coconut oil on a medium heat in a pot.

2. Peel and chop the onion and add to the pot, along with a dash of sea salt. Sautee until soft, but don't allow them to brown. Once cooked, finely chop the garlic and add to the onion. Stir and sautee for a further 30 seconds.

3. Chop and peel the sweet potato and carrots, then add to the pot with the turmeric and cumin seeds. Give it all a good stir to let the aromas and flavours come out.

4. Add in the water (ensure it's just enough to cover all the veg) with the Bouillin powder, turn the hob down to low, place the lid on the pot and allow to simmer for 20 minutes.

5. Once the veg are nice and tender, carefully transfer them in to a blender and whizz until smooth.

6. Serve up in to bowls with a drizzle of linseed oil, sunflower seeds, black pepper and fresh coriander.

Dive in!