Carrot and coriander soup


Enough for 4:

  • 1 tbsp oil
  • 1 onion (sliced)
  • 1 clove of garlic (finely chopped/crushed)
  • 1 heaped tsp grated ginger
  • 1 heaped tsp ground coriander
  • 3 large carrots (finely sliced)
  • 2 tsp vegi-stock powder
  • 1 litre water
  • Juice of 1/2 orange (small)
  • Black pepper to taste
  • A few sprigs of fresh coriander (torn)
  • Croutons (see final paragraph sweet potato and red pepper soup)

Heat the oil in a large saucepan. Add the onion and cook gently for 5 minutes. Stir in  the garlic, ginger and coriander, and continue cooking for 2 minutes. Stir in the carrots and cook for another 3 minutes.

Add the stock powder and water. Stir, and bring to the boil. Then simmer for about 30 minutes, or until the carrots are soft.

Purée (using a hand blender or a liquidiser). Add the orange juice and black pepper to taste. Serve with croutons and fresh coriander.



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