Carrot and Ginger Soup

Ingredients

• 1 tsp olive oil or other cooking oil


• 1 onion chopped


• 1 ½ lbs carrots, peeled and diced


• 1 tsp fresh ginger, grated


• 2 tsp coriander seeds crushed


• 4 cups vegetable stock or water


• salt and pepper to taste


• fresh coriander to garnish

Method

Heat the olive oil and fry the onions for about 5 minutes until transparent. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes.
Add the stock or water and bring to a boil. Cover and cook until the carrots are tender.
Purée the soup in a blender and then strain through a sieve.
Reheat the soup and season with salt and pepper, ladle into bowls, and garnish with coriander. Serve with bread.