Curried Carrot and Coriander Soup |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This warming soup is gently spices with cumin, cardamom and coriander and is also delicious served chilled on a hot summer's day. Ingredients:
cooking spray |
1 onion, peeled and finely chopped |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon mild chili powder |
1/4 teaspoon cardamom seed, crushed |
2 garlic cloves, peeled and crushed |
1 1/3 lbs carrots, peeled and roughly chopped |
salt & freshly ground black pepper |
8 tablespoons cilantro leaves, finely chopped |
Directions:
1. Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.
2. Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.
3. Add the carrots and 3.5 cups of water.
4. Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.
5. Season well, allow to cool slightly then place in a food processor and blend until smooth.
6. Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.
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