Carrots and onion with a little spice is all you need to make this really tasty home made soup, perfect for all the family on a cold day. Try using Sainsbury’s Taste the Difference vegetable crisps to make a great crunchy topping for this soup.
Spicy carrot and coriander soup
1 tablespoon olive oil by Sainsbury’s
1 onion, finely chopped
Pinch of ground cumin by Sainsbury’s
Pinch of crushed chillies by Sainsbury’s
1.25 litres vegetable or chicken stock
500g carrots, peeled and roughly chopped
Pack of 2 bake at home white baguettes by Sainsbury’s
1 tablespoon finely chopped fresh coriander leaves, plus a few sprigs to garnish
20g Taste the Difference vegetable crisps, to garnish
1. Heat the oil in a large pan, add the onion and cook for 3-5 minutes, until softened.
2. Add the cumin and crushed chillies and cook, stirring, for a minute.
3. Add the stock and carrots, bring to the boil, then simmer for about 15 minutes, or until the carrots are tender. Bake the bread to pack instructions.
4. Transfer soup to a blender and whizz until smooth. Stir through chopped coriander, then ladle the soup. Sprinkle on freshly ground black pepper and garnish with coriander leaves and vegetable crisps. .Soup.into serving bowls. Serve with the warm bread (for dunking!).