Spiced Carrot Soup

Ingredients

• carrots, peeled and chopped — 800g
• onion, finely diced — 150g
• garlic, minced — 10g
• fresh ginger, grated — 20g
• vegetable stock — 800ml
• double cream — 100ml
• vegetable oil — 1 tbsp
• ground cumin — 1 tsp
• ground coriander — 1 tsp

Method

1. 1

   Heat the vegetable oil in a large saucepan over medium heat.

2. 2

   Add the diced onion and cook for 5-7 minutes until softened and translucent.

3. 3

   Stir in the minced garlic, grated ginger, cumin, and coriander, cooking for another minute until fragrant.

4. 4

   Add the chopped carrots to the pan and stir to coat them in the spiced oil.

5. 5

   Pour in the vegetable stock, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the carrots are tender.

6. 6

   Remove from heat and use a stick blender to process the soup until completely smooth.

7. 7

   Stir in the double cream, season with salt and pepper to taste, and serve hot.