Top Tip:
If you don’t want the soup as thick, simply add more water.
Serves:
600
g
carrots (peeled and sliced)
1
garlic clove(s) (peeled and crushed)
1
onion(s) (peeled and diced)
1
celery stick(s) (diced)
0.5
chillies (deseeded and chopped)
1
tbsp
ground coriander
0.5
vegetable stock cube(s)
600
ml
hot water
1
handful(s) of fresh coriander
Equipment needed: Hob, large saucepan and blender/food processor
Heat a large saucepan over medium heat. Add the olive oil. Once heated add the onions and fry for 5 minutes, until beginning to become translucent.
Add the garlic and chilli and fry for a further 3-4 minutes (careful not to burn the garlic).
Add ground coriander and cook for another 3 minutes, adding a little water if it begins to stick to the pan.
Add the carrots and cook for another 5 minutes.
Dissolve the stock cube(s) in hot water and add to pan. Simmer until carrots are cooked (around 15 minutes once simmering).
Add the fresh coriander. Remove from heat and liquidise with a blending stick/food processor. Add salt and pepper to taste.
Serve with bread or croutons.
If you don’t want the soup as thick, simply add more water.
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