Carrot Sweet Potato and Coriander Soup

(Vegetarian*)

This soup is easy to make and can either be vegetarian if you use vegetable stock*, or not if you choose to use chicken or turkey stock for example. We like it to have a little kick to it so we add a touch of chilli – but this is purely optional, so leave it out if you prefer.

Ingredients

2 medium to large onions chopped

600 – 700 grams carrots, peeled and chopped

1 tablespoon oil

1 sweet potato, peeled and diced

2 rounded teaspoons ground coriander

750ml – 1 litre vegetable (or chicken or turkey) stock

Salt and pepper to season

Small bunch of fresh coriander to serve

Optional – 1/2 teaspoon chilli flakes

Method

1. Heat the oil in a large frying pan (or soup pan) and fry the onions until soft. Add the ground coriander and sweet potato, then cook for 3 mins.

2. Add the chopped carrots and stock, bring to the boil, then reduce the heat. Add the chilli if using. Cover and cook for 20 – 25 minutes until all the vegetables are tender.

3. Pour the soup into a liquidiser and blend till smooth and add salt and pepper as required. Reheat the soup before serving with chopped coriander on top.

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Other soups you might like to try:

Easy Pumpkin Soup

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