Prep: 10 minutes
Cook dinner: 20 minutes
2 tbsp olive oil
1 onion, roughly chopped
600g carrots, thickly sliced
2 tsp floor coriander
1 litre vegetable inventory or half a stock cube dissolved in water
1 ciabatta roll, damaged into bite sized pieces
35g chopped sparkling coriander leaves
Spicy carrot:Preheat the oven to 200c/gasoline mark 6. Warmness 1 tbsp oil in a large saucepan and fry the onion, carrot and floor coriander for 5 minutes. Add the inventory, cowl and simmer for 15 minutes till smooth.
Spicy carrot:Meanwhile, to make the croutons, toss the bread pieces inside the final oil and 1 tbsp chopped coriander, location on a baking tray and bake for 10 minutes till golden.
Puree the soup and stir within the remaining coriander. Serve garnished with the croutons.
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