Name: Carrot and coriander soup
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 1 tsp ground coriander; ½ tsp ground cumin; ½ tsp ground turmeric; 500g carrots, peeled and chopped; 1 medium floury potato, peeled and chopped; 1 litre vegetable stock; a small bunch coriander, chopped; 2 small flatbreads or pittas; 2 tbsp olive oil; 1 tbsp ras el hanout

1 tbsp olive oil
1 onion
chopped
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
500g carrots
peeled and chopped
1 medium floury potato
peeled and chopped
1 litre vegetable stock
a small bunch coriander
chopped

CROUTONS

2 small flatbreads or pittas
2 tbsp olive oil
1 tbsp ras el hanout

Method

step 1
To make the croutons, heat the oven to 200C/fan 180C/gas 6. Cut the flatbreads into bite-sized pieces then toss in the olive oil, ras el hanout and some seasoning. Spread on a non-stick baking tray and bake for 10-15 minutes or until crisp and golden.
step 2
Heat the oil in a pan then fry the onion with a big pinch of salt for 5 minutes or until softened. Add the spices and cook for a minute then stir in the carrots and potatoes. Pour in the stock, bring to a simmer and cook for 25-30 minutes or until the veg is tender. Use a stick blender or pour into a blender and whizz until smooth, then stir in most of the coriander and season. Serve topped with the croutons and an extra sprinkle of coriander, if you like.