A healthy and delicious dish, with a hint of spice
This is a very easy recipe but is one that comes out really well and is tasty. The soup is topped with fragnant coriander seeds which make for a great topping
Servings
2
Prep time:
10min
Cook time:
40min
Difficulty:
Easy
Ingredients
- 1 medium-sized sweet potato (c. 600g)
- 5 carrots (c. 500g)
- 3 garlic cloves
- 30g butter
- 2 vegetable stock cubes
- 2tbsp coriander seeds
- 1tsp mild curry powder
- salt and pepper
- croutons (optional)
We have kept the spice levels quite mild in this recipe- feel free to increase or decrease the amount of curry powder in the recipe to suit your preferences.
Step by Step Instructions
Step 1
First, prepare the ingredients: peel and chop the carrots and sweet potato. Peel the garlic cloves and set aside.
Heat a pan, and toast the coriander seeds for a few minutes to release the aroma. Once slightly cooled, crush the seeds using a pestle and mortar.
Step 2
Heat the butter in a large pan, then whilst on medium heat, add almost all the coriander seeds to the pan, but reserve around a tablespoon for the topping.
Step 3
Add the chopped carrots and sweet potatoes to the pan, stir to mix in the ground coriander and cook for around 10 minutes.
Step 4
Whilst the vegetables are cooke, making up the stock cube: dissolve the two stock cubes in a litre of water. Next, add the stock to the pan and continue to cook the vegetables for another 25 minutes.
Step 5
Once the vegetables are cooked, take the soup of the hob and let cool for a bit. Then, add to a food processor and blend until the soup is smooth.
Step 6
Pour the soup back into the pan, add the curry powder and salt and pepper to taste, then cook for a final few minutes.
Step 7
The soup is now ready to serve. Top with the remaining coriander seeds and add croutons if using. Enjoy!
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