Spiced carrot soup with a refreshing parsley garnish
- Serves 4
Ingredients
- 1tbsp Vegetable oil
- 1 Onion sliced
- 1tsp Ground cumin
- 1tsp Fresh ginger grated
- ¼tsp Ground cinnamon
- ¼tsp Paprika
- 2 cloves of garlic crushed
- 8 Carrots diced
- Vegetable stock
- 4 Low salt chicken/vegetable stock cubes dissolved in 2L water
- 250ml Tomato ketchup we used Heinz
- Bay leaf
- 2tbsp Cider vinegar
- Herbs to garnish we recommend parsley or coriander
Method
- STEP 1
Heat the oil in a large saucepan over a medium heat. Add the onion, cumin, ginger, cinnamon, paprika and garlic. Cook for 1-2 minutes, stirring continuously.
- STEP 2
Add the carrots, stock, Heinz tomato ketchup and bay leaf.
- STEP 3
Increase the heat to high and bring to a boil. Then, reduce the heat and simmer gently for 25-30 minutes or until the carrots are very soft.
- STEP 4
Discard the bay leaf. Purée the carrot mixture, working in batches if necessary, in a blender or food processor.
- STEP 5
Stir in the vinegar, then return to the heat and bring to a boil. Season to taste and add a few more drops of vinegar if necessary. Stir in the parsley.
- STEP 6
Serve with chunks of crusty bread.
