This is a great dish to have on nights you don’t want anything heavy. The spices give it a pleasing kick and stop it feeling too virtuous a meal choice.
3 Garlic cloves, crushed
3 tsp Coriander seeds
1 tsp White mustard seeds
1 tsp Curry powder
½ tsp Cinnamon
1kg Carrots, sliced
1.5 litres Chicken stock
1 tbsp Lime juice
2 tbsp Extra virgin olive oil
2 Onions, chopped
1½ tsp Ground ginger
Heat a large pan over a medium-high
heat and add the oil. Add the onions and
cook for 5 minutes, stirring occasionally.
Add the ginger, garlic and spices; stir for
a further 2 minutes or until fragrant. Add
the carrots and stock and bring to the
boil. Reduce the heat and simmer for
30 minutes or until the carrots are soft.
Take off the heat; carefully purée the
soup using a hand-held blender. Add
more liquid if it is too thick. Stir through
the lime juice and salt to taste.
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