Curried Carrot Soup (v)

Serves 4 | Prep time: 15-20 mins | Cook time: 40 mins

Ingredients

• 2 tbsp olive oil
• 150g onions, chopped
• 1 tbsp Concentrated Garlic Puree
• 500g carrots, peeled and chopped into small pieces
• 1 tsp cumin seeds
• 1 tsp Salt-Free Curry Powder
• 300ml low salt vegetable stock
• 1 bouquet garni
• 1 tbsp chopped fresh coriander, to serve

Cooking Instructions

1. Sweat the onions in the olive oil with the Garlic Puree and carrot for 5-6 minutes, or until softened.
2. Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the toasted cumin seeds and Salt-Free Curry Powder to the vegetables and cook a further 2-3 minutes.
3. Add the stock, bouquet garni and 500ml water and bring to the boil. Reduce to a simmer and cook for 30 minutes.
4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with freshly ground black pepper.
5. To serve, ladle the soup in serving bowls and sprinkle with chopped fresh coriander.

Courtesy of BBC Food | Adapted for Truly Simple Foods