This carrot and coriander soup contain nutrients like potassium and antioxidants, and carrot is a primary ingredient in it. It can be served cold or hot as your wish.
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 500g carrots, peeled and chopped
- 1 medium floury potato, peeled and chopped
- 1 litre vegetable stock
- a small bunch coriander, chopped
- 2 small flatbreads or pittas
- 2 tbsp olive oil
- 1 tbsp ras el hanout
1. To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.
2. Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.