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Carrot and coriander soup

Carrot and coriander soup

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.

Ingredients

  • 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
  • CROUTONS
  • 2 small flatbreads or pittas
  • 2 tbsp olive oil
  • 1 tbsp ras el hanout

Instructions

Steps:

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.

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