Carrot and Coriander Soup

Ingredients

• Olive oil 1 tbsp
• Onions 2 medium, chopped
• Garlic cloves 2, minced
• Fresh ginger 1 tsp, grated (optional)
• Carrots 500g, peeled and chopped
• Hot vegetable stock 1 litre
• Fresh coriander small bunch, leaves reserved for garnish, stalks chopped
• Salt to taste
• Black pepper to taste

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat. Add the chopped onions and cook gently for 5-7 minutes until softened but not browned.
2. Stir in the minced garlic and grated ginger (if using) and cook for another minute until fragrant.
3. Add the chopped carrots and the chopped coriander stalks to the pan. Pour in the hot vegetable stock. Bring to a simmer, then cover and cook for 15-20 minutes, or until the carrots are tender.
4. Remove the soup from the heat. Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a stand-up blender. Be cautious when blending hot liquids.
5. Return the soup to the pan if necessary, and season generously with salt and freshly ground black pepper to taste. Gently reheat if needed, but do not boil.
6. Ladle the soup into bowls and garnish with the reserved fresh coriander leaves.