Spiced Carrot & Coriander Soup

Happy new year to you all!! I hope you all had an amazing Christmas and a great new years eve! Its 2019 and I’m ready to share more recipes with you all!

After a few weeks of eating and drinking, using the excuse ‘it’s Christmas’ since like the start of November (anyone else guilty of this?!), I look forward to eating healthy again and getting back on track with my life! This soup is an old favourite of mine and I’ve been making it for a few years now! This is perfectly spiced and super healthy!… Also, this is absolutely perfect for vegans and those taking part in Veganuary!

Ingredients

Carrots 400g (peeled)

Potatoes 300g (peeled)

Onions 250g

Garlic 4 cloves

Vegetable stock cube 1

Ground coriander 1/2 tsp

Ground Cumin 1/2 tsp

Ground ginger 1/2 tsp

Mixed Spice 1/2 tsp

Turmeric 1/2 tsp

Fresh Coriander 1/2 supermarket bag (roughly 15g)

Salt & Pepper

Method

  • Roughly chop the vegetables and lightly fry in a large saucepan.
  • Add all the spices and fry for a minute.
  • Add in the stock cube and cover the veg in water, leave to simmer until vegetables are soft.
  • Chop the Coriander then add to the vegetables.
  • Blend the vegetables using a blender.
  • Season the soup with salt and pepper. Also add more Coriander if needed. (I love adding unblended chopped coriander in the soup and seeing the green throughout the soup!).

Enjoy!

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