June 24, 2015
2 tbsp olive oil, plus extra to drizzle
1 onion, roughly chopped
600g carrots, peeled and roughly chopped
2 tsp ground coriander
1 litre vegetable stock (or 1/2 stock cube in boiling water)
1 ciabatta roll, broken into bite-sized pieces
40g fresh coriander leaves, chopped
Pre heat oven to 200ºC. Heat 1 tbsp olive oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes. Add the vegetable stock, cover and simmer for 15 minutes until tender.
Meanwhile, to make the croutons, toss the bread pieces in the remaining oil along with 1 tbsp chopped coriander. Place on a baking tray and bake in the preheated over for 10 minutes until golden.
Puree the soup in batches in a processor or with a hand-held blender and then stir in the remaining coriander.
Serve the soup garnished with the croutons and an extra sprig of coriander.