Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
INGREDIENTS
1 tablespoon olive oil
2 medium onions diced
2 cloves garlic grated or crushed
1 teaspoon coriander seeds ground (or ground coriander)
½ teaspoon dried chili flakes to taste
800 g carrots sliced, (no need to peel)
1 medium potato peeled and chopped into approx. 1cm / ½ inch chunks
800 ml vegetable or chicken stock (cube is fine)
Salt and black pepper to taste
15 g fresh coriander including the stalks
Fresh coriander to garnish
Optional toppings: More chilli flakes or toasted pumpkin seeds
INSTRUCTIONS
- Place the oil and onions in a large saucepan. Fry the onion gently, with the lid on, for about 4 minutes, or until the onion is soft but not brown. Stir occasionally to stop the onions sticking.
- Add the garlic, ground coriander and chilli flakes, and fry gently for 1 more minute, taking care to ensure the garlic does not burn. (Add a splash of water if the pan gets too dry.)
- Next, add the sliced carrot, chopped potato, stock, salt and pepper. Bring to the boil and then turn the heat right down. Simmer for 20 minutes, or until the carrot and potato are soft.
- Turn off the heat and add the fresh coriander. Carefully tip the soup into a blender or food processor and blend until smooth. Taste the soup and add more salt and/or pepper if necessary.
Serve garnished with fresh coriander.
