Carrot and smoked paprika soup

Name: Carrot and smoked paprika soup
Total time: 35 min
Yield: serves 4
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

35 minutes
serves 4
A little effort

A light and fresh vegetarian soup recipe made with carrots and warming smoked paprika and a handful of fresh coriander leaves. Best for lunch or a low-fat midweek meal or even a dinner-party starter

December 19, 2014 at 2:33 pm

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.