Carrot and Coriander Soup

Ingredients

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 1 tsp ground coriander

  • ½ tsp ground cumin

  • ½ tsp ground turmeric

  • 500g carrots, peeled and chopped

  • 1 medium floury potato, peeled and chopped

  • 1 litre vegetable stock

  • a small bunch coriander, chopped

Instructions

  1. To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.

  2. Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.

Recipe from https://www.olivemagazine.com

RecipesApril Viles