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.
