Ingredients
- 2 tbsp olive oil
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 500 g carrots, peeled and cut into 1 inch slices
- ½ litre vegetable stock
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp salt
- Ground black pepper to taste
- ½ cup single soya cream
Instructions
- Heat olive oil, cumin, coriander and salt in a sauce pan
- Add onions – sauté for 2 mins
- Add garlic – cook for another 1 min
- Add vegetable stock and carrots
- Bring to the boil then cover and simmer for 15 – 20 mins until carrots are tender
- Puree the soup using a hand blender or place in batches in a food blender
- Return to the pan
- Add the single soya cream
- Serve with crusty bread or baguette