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Carrot and coriander soup

Janet Brinkworth from Great Food Bites
Carrot soup with a touch of spice makes a tasty meal in Janet Brinkworth's simple recipe

Carrot and coriander soup

Method

1. Preheat the oven to 200ºC/gas 6.

2. Pound the garlic, cloves, coriander, cumin and fennel in a pestle and mortar.

3. Place the carrot and onion in a roasting tray and toss with the olive oil.

4. Sprinkle over the pounded mixture and mix well.

5. Roast the carrots for 30 minutes until tender.

6. Place the roasted carrots and onion in a food processor with the chilli.

6. Add in the stock. Blend until smooth and thoroughly mixed. Season with salt and freshly ground pepper.

7. Pass the carrot soup through a sieve into a large saucepan and heat through. Serve.

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Serves: 4

Prep: 10 min
Cook: 35 min

Ingredients
1kg Carrots
4 garlic clove
1 onion, peeled and quartered
2 tbsp Olive oil
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Fennel seeds
1.5 litres vegetable stock
1 red chilli
salt and fresh ground black pepper