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Carrot and coriander soup with spicy flatbread croutons

Name: Carrot and coriander soup with spicy flatbread croutons
Total time: 45 min
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; small flatbreads or pittas 2; olive oil 2 tbsp; ras el hanout 1 tbsp

45 minutes
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

By Janine Ratcliffe

March 1, 2020 at 12:01 pm

Try our carrot and coriander soup or check out more warming soup recipes here.

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.