This soup is a classic for a reason, and this recipe is quick, easy and healthy. Stirring through fresh coriander before serving really brings the flavors out. Make double and freeze it, or save it for lunch.

Ingredients

  • onion 1, chopped
  • olive oil
  • cumin seeds 1 tsp, toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium, peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh, made up to 400ml
  • coriander 1 bunch, chopped
  • low-fat crème fraîche (optional)

Method

  • STEP 1, Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraiche to each bowl to serve, if you like.
  • onion 1, chopped
  • olive oil
  • cumin seeds 1 tsp, toasted
  • chilli flakes or powder a small pinch
  • carrots 6 medium, peeled and chopped
  • soft brown sugar 2 tsp
  • chicken or vegetable stock fresh, made up to 400ml
  • coriander 1 bunch, chopped
  • low-fat crème fraîche (optional)

Method

  • STEP 1. Fry the onion in a little oil until it softens. Add the cumin and chilli and cook for a minute then add the carrot, sugar and stock and bring to a simmer. Cook for 10 minutes or until the carrot is very soft, then whizz in a blender. Add some more stock or water if the soup is too thick and reheat if you need to. Stir through the coriander, season well. Add a spoonful of crème fraiche to each bowl to serve, if you like.
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