Carrot and Coriander Soup

  • 21 Jan - 27 Jan, 2023
  • Mag The Weekly
  • Cookery


· 1 tablespoon olive oil

· 1 onion, chopped

· 1 teaspoon ground coriander

· ½ teaspoon ground cumin

· ½ teaspoon ground turmeric

· 500 g carrots, chopped

· 1 floury potato, chopped

· 1 ltr vegetable stock

· A bunch coriander, chopped

For the Croutons

· 2 small flatbreads or pittas

· 2 tablespoons olive oil

· 1 tablespoon ras el hanout


To make the croutons, heat the oven to 200°C. 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. Heat the oil in a pan then fry the onion with a big pinch of salt for five 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 veggies are tender. Pour the mixture 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.