Serves 6, prep time 15 minutes, cooking time 35 minutes
INGREDIENTS
1 tbsp of vegetable oil
4 shallots chopped
1 garlic clove chopped
1 tsp of cayenne pepper
½ tsp of allspice
1 litre of vegetable stock
1 large potato cubed
1 tsp of ground coriander seeds
4 large carrots, 3 chopped & one grated
2 handfuls of coriander leaves
1 handful of chopped coriander stalks
Zest of ½ an orange
A splash of Worcestershire sauce
Salt and pepper
3 tbsp of Greek yoghurt
METHOD
Heat the oil in a large pan, add chopped shallots and stir thoroughly.
Add the chopped garlic, cayenne pepper and allspice, sauté the shallots until soft.
Pour in the vegetable stock and bring to the boil.
Add the chopped potato and coriander seeds; simmer for 10 minutes.
Next, add the sliced carrots and simmer for a further 20 minutes until all the vegetables are soft.
Turn off the heat; add the coriander leaves and stir.
With a handheld blender blitz the soup until smooth.
Return to the hob and turn up the heat; add the grated carrot and coriander stalks, reserve some to garnish, orange zest and a splash of Worcestershire sauce.
Simmer for 5 minutes then stir in the Greek yoghurt.
Check the taste, season more if required.
Turn off the heat and pour the soup into large mugs or soup bowls.
Top with the remaining coriander stalks, black pepper, and break in some crisp bread.