Pour the olive oil into a large, heavy bottomed pot and bring to a medium heat. Add the onion, carrot, celery and bay leaf and cook until softened, about 8 minutes.
Stir in the ginger, turmeric and garlic and cook for a further five minutes, making sure it doesn’t stick to the bottom.
Pour the stock in, stir thoroughly and bring to the boil.
Reduce the heat, and then simmer for 15-20 minutes until all the vegetables are soft and tender.
Take out the bay leaf and allow the soup to cool for ten minutes before blending using a food processor or hand blender. You can choose a smooth or rough consistency, whichever you prefer.
Reheat to bring it back to serving temperature and then ladle the soup into bowls. Top with your choice of garnishes, whether it’s crème fraîche, coriander, chillies — or all three!
