1tablespoonOlive Oilor any unflavored vegetable oil, like sunflower
450gCarrots, Washed and Chopped in Small Chunks
1Potato, Washed, Peeled and Chopped in Small Chunks
1Onion, Peeled and Thinly Chopped
2Clovesof GarlicCrushed, and Chopped -Optional
1 ½teaspoonGround Coriander
½teaspoonGround CuminOptional
1Vegetable Stock CubeOptional
1.2LiterWater
10gFresh Coriander, Washed and Finely Chopped
Salt and pepper to taste
Instructions
In a deep large soup pan, add the extra virgin olive oil and warm up on a medium flame; once this is warm add the chopped carrots, potatoes, onion, garlic, salt, and pepper and mix well.
Allow these ingredients to sweat for a couple of minutes until golden brown, then add the ground coriander and cumin (if using it) and mix well; allow the spices to cook. You will notice the spices are cooked when the smell changes and they start separating from the oil; this will happened after about 1-2 minutes.
Add the water to the soup at this point, together with the stock cube. Bring to the boil and allow the soup to simmer for about 20 minutes or until the carrots and potato are tender (you can check with a fork).
Add the fresh coriander to the soup then, once it is safe enough to do so, blitz it in a self-standing blender (you may need to divide this into two batches), adjust with water, and reheat if necessary.
Add salt and pepper if needed. Serve and enjoy!
Notes
To ensure the soup cooks well and the carrots are coated well with coriander powder when preparing them chop them into small pieces; this will dramatically reduce the cooking time of the soup.Want an extra bite? Once the soup is blended, add half a grated carrot to the pot and simmer for 5 minutes on a low flame.This soup can be stored in the fridge in an airtight container for up to 4 days and it can be frozen for up to three months; in either case, before storing, ensure the soup has cooled down completely. Before serving, reheat to ensure the soup is piping hot.