Carrot and coriander soup

Carrot and coriander soup

Ingredients

serves 4
  • •450g carrots, chopped into medium chunks
  • •1 large sweet potato, chopped into large chunks
  • •2 tbsp olive oil
  • •1 onion, chopped
  • •2 garlic cloves, minced
  • •1 tsp ground coriander
  • •1 tsp cumin
  • •1 tsp turmeric
  • •½ tsp ground ginger
  • •1L vegetable stock
  • •Juice of ½ lemon
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •Handful fresh coriander

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray. Drizzle the carrots and sweet potato with 1 tbsp of oil and roast for 15–20 minutes.
  2. 2. Heat the remaining oil in a large pan, add the onion and cook for 3 minutes until softened. Add the garlic and cook for another minute. Stir in the ground coriander, cumin, turmeric and ginger, then cook for 1 more minute.
  3. 3. Add the carrots, potato and stock, bring to the boil, then reduce the heat. Cover and cook for 10 minutes until the carrots are tender.
  4. 4. Remove from the heat and add the fresh coriander. Blend until smooth. Stir in the lemon juice, season to taste and serve topped with ground black pepper.
Baker Beanie Author

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