Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 3/4 cups sliced carrots
- 1 teaspoon each ground coriander, ground cumin and cayenne
- 3 3/4 cups vegetable stock
- Salt and pepper
- Sprigs of fresh cilantro, to garnish
- For the garlic croutons
- A little olive oil
- 2 garlic cloves, crushed
- 4 slices bread, crusts removed, cut into 1/2 inch cubes
Preparation
Step 1
To make the soup, heat the oil in a large saucepan. Add the onion and carrots and cook slowly for 5 minutes, stirring occasionally. Add the ground spiced and cook for 1 minute longer, stirring.
Stir in the stock and bring to a boil. Cover and simmer for about 45 minutes until the carrots are tender.
Meanwhile, make the garlic croutons. Heat the oil in a skillet. Add the garlic and cook slowly for 30 seconds, stirring. Add the bread cubes, turn them over in the oil and fry over medium heat for a few minutes until crisp and golden brown all over, turning frequently. Drain on paper towels and keep warm.
Puree the soup in a blender or food processor until smooth. Season to taste with salt and pepper. Return the soup to the rinsed saucepan and reheat slowly. Serve hot, sprinkled with garlic croutons and garnished with cilantro.