Lightly Spiced Carrot Soup
Serves 6
Ingredients
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 675g/ 1 ½lb carrots
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon chilli powder
- 900ml/1 ½ pints vegetable stock
- Salt & Pepper
Method
- Heat the oil or butter in a large saucepan. Add the onion and carrots and cook with the lid on for 5 mins, stirring occasionally.
- Add the spices and cook gently for a couple of mins, stirring continuously.
- Stir in the stock, bring to the boil, replace the lid and then simmer for approx. 45 mins or until the carrots are tender.
- Puree the soup with a food blender or in a food processor. Add salt and pepper to taste.
- Serve with a swirl of cream or blob of crème fraiche.