Carrot and cumin soup with fresh coriander

Name: Carrot and cumin soup with fresh coriander
Total time: 30 min
Yield: serves 2
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)

30 minutes
serves 2
A little effort

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 flavours out. Make double and freeze it, or save it for lunch.

December 19, 2014 at 2:27 pm

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 fraîche to each bowl to serve, if you like.