Roast Carrot + Coriander Soup

Carrot and coriander is a winning combination. We also add ginger for that wonderful warmth and tang, as well as chilli flakes for a little heat.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Put the carrots on a large baking tray, drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.

   
3. 3

   Put a drizzle of olive oil into a saucepan on a medium heat. Add the onion and fry for 8 minutes.

   
4. 4

   Add the garlic and ginger, along with the ground coriander and the chilli flakes, and fry everything for 2 minutes.

   
5. 5

   Add the potato and stock, and top up with 500ml (17fl oz) of hot water. Season with a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer with the lid on for 8–10 minutes, or until the potato is soft.

   
6. 6

   Add the roasted carrots to the saucepan along with the fresh coriander, and either blend the soup using a hand-held blender or transfer to a worktop blender. Taste and, if necessary, season with extra salt and pepper.

   
7. 7

   Serve in bowls, with a swirl of dairy-free single cream and a sprinkling of crispy onions, chilli flakes and fresh coriander leaves. Yaaas.