Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the carrots and cut them into 1cm-thick slices. Tumble them onto a baking tray and toss with 1 tbsp oil and a good pinch of salt and pepper. Slide into the oven to roast for 20-25 mins, till the carrots are tender and slightly caramelised.

While the carrots roast, tip the hazelnuts into a medium pan and set on a medium heat. Toast for 1-2 mins till golden and fragrant, then tip out onto a plate to cool.

Peel and finely chop the onion. Put the pan back on a medium-low heat, add ½ tbsp oil and warm for 1 min. Add the onion and fry for 8 mins, stiring occasionally, till the onion is softened and has picked up a little colour. Turn the heat down if it browns too quickly.

Meanwhile, peel and finely grate or crush the garlic. Peel the turmeric using a teaspoon and then finely grate it (see our tip, overleaf, for stainfree turmeric prep). Fill and boil your kettle. When the onion has cooked for 8 mins, add the garlic and turmeric and stir for 1 min. Crumble in the coconut cream and pour in 800ml hot water from the kettle. Bring up to a gentle bubble, then turn the heat down to low and pop on a lid.

When the carrots have cooked for 20-25 mins, carefully add them to the simmering pan of broth. Bubble together for 5 mins.

Finely chop the coriander stalks and roughly chop the leaves, keeping them separate.

After 5 mins, add the coriander stalks to the pan. Using a stick blender, blitz the soup till smooth and creamy, adding more hot water to get your preferred consistency. Taste and add more salt or pepper if you think it needs it. Ladle the soup into a couple of warm bowls. Top with the toasted hazelnuts and coriander leaves to serve.