Carrot soup with coriander & spicy pita croutons
Heat the oil in a saucepan over medium heat and fry the onion with a generous pinch of salt for 5 minutes until softened. Add all the spices and fry for another minute, then stir in the diced carrots and potatoes. Pour in the stock, bring to a gentle boil and simmer for 25-30 minutes until the vegetables are tender.
Ingredients · Servings For 4 people
- 1 tbsp olive oil
- 1 onion
- 1 tsp ground coriander
- cumin
- turmeric (ground)
- 500 g carrots
- 1 pc potato
- 1 l vegetable broth
- 1 bunch fresh coriander
- 2 pieces of pita (Arabic bread)
- 2 tbsp olive oil
- 1 tbsp Ras el Hanout spice
Method · 1 h
- For the croutons, preheat the oven to 200°C/180°C fan-forced. Cut the flatbreads into bite-sized pieces, then drizzle with olive oil and mix with ras al-hanout and a pinch of salt and pepper. Spread on a non-stick baking tray and bake for 10-15 minutes or until golden and crispy.
- Heat the oil in a saucepan over medium heat and fry the onion with a generous pinch of salt for 5 minutes until softened. Add all the spices and fry for another minute then stir in the diced carrots and potatoes. Pour in the stock, bring to a gentle boil and simmer for 25-30 minutes until the vegetables are tender. Using a hand blender or stand mixer, blend until smooth then stir in most of the coriander and season with salt and pepper. Serve with croutons and sprinkled with the remaining coriander. Recipe and photos taken from Olive Magazine.
Recipe and photos taken from Olive Magazine.
