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Ingredients
- olive oil
- onion 1, diced
- carrots 500g, chopped
- garlic 2 cloves, crushed
- ginger thumb-sized piece, grated
- ground cumin 2 tsp
- hot smoked paprika ½ tsp, plus a pinch more to serve
- vegetable stock 1 litre
- coriander a handful of leaves
Method
-
Step 1
Heat 1 tbsp oil in a large pan and soften the onion and carrots for 10 minutes. Add the garlic, ginger and spices and fry for 2 minutes before adding the stock. Bring to the boil and simmer for 20 minutes until the carrots are tender.
-
Step 2
Remove from the heat and blend until smooth using a stick blender. Season and scatter with coriander and a pinch more paprika to serve.
Nutritional Information
- Kcals 108
- Fat 4.1g
- Carbs 12g
- Fibre 6.3g
- Protein 2.5g
- Salt 0.8g
