Severs 4, prep time 45 minutes, cooking time 55 minutes
INGREDIENTS
1 tbsp of vegetable oil
4 shallots, chopped
1 garlic clove, chopped
1 tsp of cayenne pepper
½ tsp of allspice
750ml of vegetable stock
1 large potato cubed
1 tsp of ground coriander seeds
4 large carrots, 3 chopped and 1 grated
400ml of boiling water
1 cup of coriander leaves
1 handful of chopped coriander stalks
Zest of ½ an orange
A splash of Worcestershire sauce
Salt & pepper
3 tbsp of Greek yoghurt
METHOD
Heat the oil in a deep pot, add the garlic, cayenne pepper, allspice, and shallots, sauté until soft.
Pour in the vegetable stock to the pot and bring to the boil.
Add the potato and coriander seeds; simmer for 10 minutes.
Next, add the carrots and simmer for a further 20 minutes until all the vegetables are soft, top up the pan with boiling water.
Turn off the heat and stir in the coriander leaves.
Either in a liquidizer or 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 yogurt. Check the taste, season more if required.
Remove from the heat, pour into large mugs or soup bowls. Top with the remaining coriander stalks, black pepper.