Carrot and Coriander Soup
4 large carrots
1 medium onion
2 cloves of garlic
a bunch of fresh coriander
2 tsps ground cumin
2 tsps ground coriander
3 cardamon pods, crushed,
1 dried chilli
1 1/2 pint of vegetable stock
salt and pepper
olive oil
Heat some oil in a pan and add the chopped garlic, onion, carrots and most of the coriander (leave a small amount left over for a garnish). Make sure you include the coriander stalks - lots of people would throw them away but they hold so much flavour!
Cook on a low heat for about 10 minutes until they are softened but not browned, and then add the spices and the seasoning. Coat the vegetables in the spices, and fry for a further minute before adding the vegetable stock. Bring to the boil and then turn down to a simmer. Cover and leave for about 40 minutes.
The vegetables should now be soft. Whizz it all up - if you like it smooth use a food processor, but I like mine still slightly chunky so I use a hand held mixer. Season to taste. Serve in deep bowls, garnished with some chopped coriander and with crusty brown bread. Perfect for Sunday night soup night!
