Spicy carrot and coriander soup (Serves 4)
2 tbsp olive oil
1 onion, roughly chopped
600g carrots, thickly sliced
2 tsp ground coriander
1 litre vegetable stock or half a stock cube dissolved in water
1 ciabatta roll, broken into bite sized pieces
35g chopped fresh coriander leaves
Preheat the oven to 200C.
Heat 1 tbsp oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes.
Add the stock, cover and simmer for 15 minutes until tender.
Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tbsp chopped coriander, place on a baking tray and bake for 10 minutes until golden.
Puree the soup and stir in the remaining coriander.
Serve garnished with the croutons.