Spiced carrot and coriander soup
This spiced carrot and coriander soup has an edge on the classic version – and it’s super easy and very healthy too! Ideal on cold days or for spring cleaning your immune-system! If you’d like it to be extra spicy, serve it with dried chilli flakes or sliced fresh chilli.
Ingredients
Method
- Roughly chop the vegetables.
- Heat the oil in a saucepan and sauté the vegetables for 5 minutes. Add the spices and stir for 1 minute.
- Pour in the vegetable stock, boring to the boil then simmer, under cover, for about 20- 25 minutes.
- When the carrot is soft, add half the chopped coriander leaves, then whiz, using a handheld mixer, until smooth and creamy. Stir in the other half of the coriander.
- Taste and season with salt and pepper to your liking.
- Serve with a dollop of yogurt and/or some crusty bread if you like!