Carrot and coriander soup with spicy flatbread croutons

Carrot and coriander soup with spicy flatbread croutons

  • serves 4
  • Easy

Ras el hanout is a North African spice blend that gives an extra kick to the crunchy croutons. Just the thing to jazz-up your lunchtime carrot and coriander soup

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Try our carrot and coriander soup or check out more warming soup recipes here, and make homemade bread rolls to serve on the side.

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Ingredients

  • olive oil 1 tbsp
  • onion 1, chopped
  • ground coriander 1 tsp
  • ground cumin ½ tsp
  • ground turmeric ½ tsp
  • carrots 500g, peeled and chopped
  • floury potato 1 medium, peeled and chopped
  • vegetable stock 1 litre
  • coriander a small bunch, chopped

CROUTONS

  • small flatbreads or pittas 2
  • olive oil 2 tbsp
  • ras el hanout 1 tbsp

Method

  • Step 1

    To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.

  • Step 2

    Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the  coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.

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Nutritional Information

  • Kcals 297
  • Fat 10.3g
  • Saturates 1.5g
  • Carbs 40.1g
  • Sugars 12.3g
  • Fibre 8g
  • Protein 6.9g
  • Salt 1.3g
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