Ingredients
- 1 kg carrots, roughly chopped
- 1 brown onion, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 2cm knob ginger, peeled and grated
- 1 tablespoon olive oil
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 litre vegetable stock
- 2 tablespoons honey
- juice from 1 orange
- sour cream and fresh coriander to serve
Method
Heat a large pot over high heat. Add the olive oil along with the onion, garlic and ginger. Saute for 2 minutes until soft and fragrant. Add the carrots, coriander, cumin and cinnamon. Stir in the hot pot for about a minute until you can smell the spices becoming fragrant.
Pour the stock over the mixture and bring to the boil. Simmer gently for 25 - 30 minutes, or until the carrots are soft.
Squeeze in the orange juice and add the honey. Use an immersion blender to puree until smooth. Alternatively, ladle batches of the soup into a blender and puree.
Taste and add salt and pepper as needed.
Serve dolloped generously with sour cream and some fresh torn coriander leaves.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
