Recipe - Carrot Soup

Ingredients

• 30g unsalted butter
• 1 tablespoon olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 5 parsley or coriander roots
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 teaspoons cumin seeds
• 1kg carrots, chopped
• 1L chicken stock

 

Method

1. Heat the butter and oil in a large saucepan over medium-low heat. Cook the onion and garlic, stirring, for 5-6 minutes until softened.
2. Add the parsley or coriander roots, ground coriander, turmeric and 2 teaspoons cumin seeds and cook, stirring, for 1-2 minutes until fragrant.
3. Add carrot, then cover and cook, stirring occasionally, for 10 minutes until starting to soften. Season, then add stock. Bring to the boil, then reduce heat to medium and simmer for 20 minutes or until the carrots are tender.
4. Cool slightly, then blend as much or as little as you like