Ingredients
- 1tbsp vegetable oil
- 1 onion, chopped
- 450g carrots, washed and sliced
- 1 clove garlic, crushed
- 1tsp ground coriander
- 1.2 ltr vegetable stock
- 3tbsp chopped fresh coriander
- Squeeze of lemon juice
- Freshly grated nutmeg to taste
- Salt and freshly ground black pepper
Method
Sauté the onions, carrots and garlic in a large pan with the oil for 4 minutes. Once they have softened, but not coloured, add the ground coriander and stir. Season with salt and black pepper.
Pour the vegetable stock into the pan and bring to the boil. Cover the pan and allow to simmer until the carrots are tender, this should take around 20 minutes.
Stir through the fresh coriander, remove from the heat and blend the soup, adding the lemon juice, nutmeg and seasoning to taste as you do. You can use a hand blender or a food processor to blend your soup.
The soup will have cooled whilst blending, so if you plan to eat it right away, gently reheat the soup, without boiling it, and serve. If you are saving it for later, allow to cool and place in a airtight container in the fridge or freezer.
