• Bunch Freshzest Coriander, Chopped, mostly leaves, don't bother with the bottoms of the stems
  • 6 Medium Carrots, Peeled and Chopped
  • 1 tsp Cumin Seeds, Toasted
  • 1 Onion, roughly chopped
  • Olive Oil
  • Small Pinch Chilli Powder
  • 2 tsp Soft Brown Sugar
  • 500 ml's Chicken Stock
  • 100-200 ml's Water
  • Salt and Pepper
  • 1 tbs Sour Cream, (Optional)

Carrot, Coriander and Cumin Soup.


Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Serving Size: 4

  1. Heat saucepan on medium-low heat and drizzle olive oil in. Fry onion until translucent whilst lightly toasting cumin seeds in non-stick frypan. When onion is translucent add the lightly toasted cumin seeds and chilli to saucepan and cook for 1 minute.
  2. Add carrot, sugar, stock and water (only add a small amount of water because you can top up later on), bring to a simmer and place lid on. Cook till carrot is soft and whizz with a blender. Add extra water if too thick and reheat.
  3. Stir through coriander, season with salt and pepper and serve with Sour cream.
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