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Carrot and Coriander Soup

Image coming soon
A spicy version of a common soup - very easy to make, if you don't want the spice then miss out the chilli!

1 tbsp olive oil
1 onions (chopped)
Pinch ground cumin
Tsp Chilli Powder
1.25 litres vegetable or chicken stock
500g carrots, peeled and chopped
1 tbsp chopped coriander leaves
1) Heat the oil in a large pan, add onion an cook for 5 minutes until softened.
2) Add cumin and chilli powder and cook for 1 minutes (keep stirring).  Add the stock and carrots, bring to the boil and simmer for about 15 minutes (until carrots are tender).
3) Transfer the soup to the blender and whizz until smooth.  Stir through the chopped coriander, and cook for a further 5 minutes.  Then serve with black pepper and garnish with extra coriander leaves if required.