Carrot and Coriander Soup
2 tbsps vegetable oil
3 medium onions, chopped
4 garlic cloves, crushed
2 lb 2 oz (1 kg) fresh carrots, chopped
2 or 3 sweet potatoes, chopped
2 1/2 pints (1.4 litres) water
2 tbsps vegetable bouillon
1 bunch fresh coriander, roughly chopped
Ground nutmeg and salt
1. Heat the oil in a pan and saute the onions until translucent, about ten minutes. Add the garlic and saute for one minute.
2. Add carrots, sweet potatoes and water to the pan. Bring to the boil and simmer for about 30/35 minutes, until the carrots and sweet potatoes are very soft.
3. Add the bouillon and three-quarters of the coriander. Remove from the heat and blend it to a smooth creamy soup.
4. Put back on the heat, add the nutmeg and salt to taste. Reheat and then serve with some of the remaining fresh coriander as a garnish. Serves 6-8.
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.