Stave off those cold winter nights with another cockle-warming, culinary treat! Super inexpensive and so easy to make!
2 tablespoons of cooking oil (I use sunflower oil, but whichever you prefer)
1 onion finely chopped and diced
450g/1lb carrots washed and diced, as small as you can get them
1 garlic clove, crushed
5ml/1 teaspoon of ground Coriander
2 pints/1.2 litres of vegetable stock
Salt and pepper to taste
Freshly ground nutmeg to taste
A squeeze of lemon juice
A few sprigs of fresh Coriander for garnish (optional)
1. Heat the oil in a large pan and add the onions, carrots and garlic. Saute for 4 minutes or so, until they are beginning to soften but not colour. Stir in the ground Coriander and add salt and pepper to taste, then cook for a further minute.
2. Make your stock by crumbling two vegetable stock cubes into a jug and adding two pints of boiling water. Stir well to dissolve the stock cubes and then add this to your pan.
3. Bring your pan to the boil and reduce to a simmer. Cover with a lid and simmer for 20 minutes or until the carrots are tender.
4. Remove the pan from the heat and whizz the soup with a blender. Add a squeeze of lemon juice and nutmeg to taste, and adjust the seasoning if you wish.
5. Reheat gently and serve with a garnish of fresh Coriander if desired.