2 pints vegetable/chicken stock 

(450g) 6 medium sized carrots, peeled and chopped 

1 small onion, peeled and finely chopped 

1 tsp coriander powder 

1/5 tsp cumin 

3 tbsp olive oil 

Salt and black pepper 

Tbls fresh coriander  

Sour cream to serve (optional) 



  • Heat oil in saucepan, add chopped onion and carrot, stir well and cover and cook for 10 mins until vegetables begin to soften 
  • Pour in stock and season with salt and pepper to taste. 
  • Bring to boil, cover and simmer for about 20mins, until carrots are tender. 
  • Liquidise at this point for a smooth soup 
  • Add chopped coriander 
  • garnish with sour cream and serve 
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