Carrot and coriander soup

Ingredients

serves 4

• 450g carrots, chopped into medium chunks
• 1 large sweet potato, chopped into large chunks
• 2 tbsp vegetable oil
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp tumeric
• ½ tsp ginger
• 1l vegetable stock
• Handful of fresh coriander

Directions

1. Preheat the oven to 180°C. Prepare a large baking tray. Drizzle the carrots and sweet potato with 1 tbsp of oil and roast for 15-20 minutess.
2. Heat the remaining oil in a large pan, add the onion and cook for 3 minutes until softened. Add the garlic and cook for another minute. Stir in the ground coriander, cumin, turmeric and ginger, then cook for 1 more minute.
3. Add the carrots, potato and stock, bring to the boil, then reduce the heat. Cover and cook for 10 minutes until the carrots are tender.
4. Remove from the heat. Add the fresh coriander then using a hand blender, blend until smooth. Season to taste and reheat to serve.