With cumin and ginger, this soup has spicy tang to it!
- 25 grams of butter
- 450 grams of carrots
- 1 onion
- 2 teaspoons of ground coriander
- 2 teaspoons of ground ginger
- 1 teaspoon of ground cumin
- 70 ml of vegetable stock
- 25 grams fresh coriander
- 1 teaspoon of sugar
- Sea salt
- Ground black pepper
Slice the carrots into thin strips and chop the onion. Add to a pan, in which you've melted the butter, together with the coriador, ginger and cumin.Cover and sweat for 10 minutes or so until soft.
Chop the coriander and add to the pan together with the stock. Bring to the boil and reduce to simmer for half an hour.
Season to taste and whizz with a hand blender until creamy.