Moroccan Carrot Soup

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter in a heavy-based saucepan.
  • Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
  • Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
  • Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
  • Leave to cool slightly then stir in the honey and orange juice, and then blend it in batches.
  • Return to the pan to heat and serve hot with fresh coriander to garnish.
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