Carrot, Coriander and Ginger Soup
A little inspiration from India to get you warmed this winter. The perfect balance of spices makes this a delectable dish - you'll be licking the bowl.
2 medium sized Carrots
1/2 Celery Stick
1/2 clove of Garlic
1 teaspoon Ginger - Grated
1/4 medium sized Onion
50ml Soya Milk
1/2 cube Vegetable Stock
250 ml Water
Coriander, to taste
1. In a large pan fry the chopped onion and chopped garlic in a splash of oil for 5 minutes until softened but not browned.
2. Add the chopped carrot, grated ginger and chopped celery, cover the pan and sweat the vegetables for 5 minutes.
3. Add the coriander, water and stock cube, stir well and bring to the boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
4. Lastly add the soya milk, season, liquidise until smooth and serve in a bowl.