Spiced Carrot and Coriander Soup

For 2 servings

• olive oil1 tbsp
• onion, chopped1/2
• carrots, chopped3
• garlic clove, crushed1
• ground cumin1 tsp
• ground coriander1/2 tsp
• vegetable stock500 ml
• fresh coriander, choppedto serve
• salt and pepperto taste

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, stirring occasionally, until starting to soften.

2. 2

   Add the garlic, cumin and ground coriander and cook for 30 seconds until fragrant.

3. 3

   Pour in the vegetable stock and bring to a boil.

4. 4

   Reduce the heat and simmer for 15 to 18 minutes, until the carrots are very soft when pierced with a knife.

5. 5

   Blend the soup with a stick blender until completely smooth, or carefully transfer to a countertop blender in batches.

6. 6

   Season with salt and pepper to taste, and scatter with fresh coriander before serving.