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Carrot, pumpkin and coriander soup
Serves: 4
Ingredients
- 1 tsp olive oil (Fillipo Berio)
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp turmeric
- Pinch chilli flakes
- 500g peeled pumpkin, cut into cubes
- 400g carrots, cut into cubes
- 600ml hot vegetable or chicken stock
- Plain yogurt and chopped coriander for serving
Method
Start this recipe by heating the olive oil and a deep saucepan and fry the onion and grlic together for 3 minutes. Add the spices to the pan and cook for just 1 minute before adding in the diced pumpkin and carrots. Toss in the pan to coat in all of the flavours then continue to cook for 3-4 minutes. Next, add in the hot stock and bring to the boil. Reduce the heat to a simmer and continue to cook for 20-25 minutes or until the vegetables are cooked. Allow to cook slightly before blitzing the soup to a cream. Reheat in the pan and serve in bowls with a drizzle of plain yogurt and chopped coriander on top.
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