This quick and easy carrot soup has a lovely depth of flavour from the savoury spice mix. If you don’t want to make up the spice mix, a teaspoon or two of roasted coriander seeds which have then been ground, would also make an interesting addition. This soup can easily be vegan, just use vegetable spread or olive oil instead of butter.
This serves two.
Simple carrot soup with savoury spice
6-8 carrots (depending on size), peeled and roughly sliced
1 onion, roughly chopped
500-750ml vegetable stock
2 tsp savoury spice mix (or ground coriander)
Melt the butter over a medium heat in a large pan. Add the onions and cover, then continue to cook for around 5-7 minutes until soft and starting to go transparent, but not colour.
Add the spice and chopped carrots and saute for a couple of minutes, then add 500ml of the stock.
Bring to boil and simmer until the carrots are soft (around 10 minutes). Remove from the heat and blend until smooth.
Taste and season if necessary. This is a good point to freeze or chill the soup if not eating at once.
If the mixture is too thick, thin with more stock until at the desires consistency. Return to the heat, check the seasoning and serve with bread and cheese.