- 1 tbsp extra virgin olive oil (optional)
- 3 garlic cloves, finely diced
- 1 onion, diced
- 1 tsp ground cumin powder
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1 medium white potato, chopped small
- 450g carrots, peeled and chopped
- 5 cups vegetable stock
- Salt (optional)
- Bunch of fresh coriander leaves
Step by Step Instructions
Heat the oil (or water) in a large pan. Add onion and garlic and sauté for 5 mins until softened.
Add the ground cumin, ground coriander, pepper, and potato and cook for a minute.
Add carrots and stock to the pan, bring to the boil, then reduce to simmer.
Cover and cook for around 20 to 25 minutes until the carrots are tender.
Let cool slightly and blend using an immersion blender or blend in a few batches with a blender or food processor adding almost all of the fresh coriander when you do so.
Season to taste and garnish with some sprigs of coriander.
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