Serves: 4-5
The carrots are in season and with autumn chill it is always good to have a nice soup to warm up. Carrot and coriander soup with a hint of chilli will come handy and this recipe is easy and quick to prepare.
1 Tbsp vegetable oil
1 medium onion, chopped
650 g carrots, peeled and chopped
1 medium potato, peeled and chopped
2 garlic cloves, crushed
1 Tbsp coriander seeds, toasted and ground
1 tsp sweet paprika
1/2 tsp chilli flakes
1 ltr vegetable stock
black pepper
large handful of fresh coriander, chopped
1. Heat the oil in a saucepan and add onions. Cook, stirring occasionally until soft.
2. Add carrots, potato, garlic, coriander seeds, paprika and chilli flakes and sweat for 3 mins.
3. Pour the stock over the vegetables, bring to boil and then reduce the heat and simmer for about 25 mins or until the vegetables are tender. Add the fresh chopped coriander (leaving 1 Tbsp for decoration) and mix well. Take off heat.
4. Using a handheld blender, blend the soup until smooth.
5. Garnish with the rest of fresh coriander and serve with a seeded or wholemeal slice of bread. Enjoy!