Carrot, Ginger & Coconut Soup

Wrap tofu in paper towel and press under a weight (tins of beans on a chopping board) to remove water and set aside.

Heat a medium saucepan over medium heat and saute onion for 5 minutes until soft. Add ginger and turmeric and cook for another minute until fragrant.

Add carrots, potatoes and stock, bring to a low simmer and cook covered for 10 minutes, or until vegetables are soft.

At the same time, dice tofu into 2cm cubes and spray with oil. Heat a non-stick frypan over medium-high heat and cook tofu for 5-6 minutes until golden all over. Set aside and keep warm.

Remove soup from heat, add coconut milk and blend with a stick blender until smooth. If too thick, add a small amount of stock or water. Adjust seasoning.

Ladle soup into bowls, top with tofu and sesame seeds and serve immediately.