Carrot and coriander soup

A delicious, healthy vegetarian soup. The cumin and coriander give it a fresh yet warming flavour, perfect all year round!

Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves 4-6

Ingredients

8-10 carrots, diced
1 onion, sliced
1.5 pints hot vegetable stock
1 bunch fresh coriander, chopped
1 tsp ground coriander
1 tsp ground cumin
Salt and freshly round black pepper, to season

Fry the onion in a little vegetable oil until it begins to soften. Add the diced carrots, stir in with the onions and continue to fry gently for 5 minutes.
Add the vegetable stock, the ground coriander and the ground cumin and stir well.
Bring to the boil, reduce the heat and simmer for 10 - 15 minutes until the carrots are cooked.
Add almost all of the chopped fresh coriander, season, allow to cool then blend until you have the consistency you like.
Return the soup to the pan, reheat, then add the remaining fresh coriander before serving.

Alternatively, try roasting the carrots with a teaspoon of cumin seeds before adding them to the soup. Simply drizzle the carrots with a little olive oil, season and mix with the cumin seeds then roast in a hot oven for 15 minutes. This will give the soup a deeper, warmer flavour compared to a fresher flavour in the original recipe.