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Smells Like Teen Spirit

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Carrot & Coriander Soup The Classic 1000 Vegetarian Recipes
Serves 4

Just drink up that mellow carrot, coriander and cumin taste …

• 750g/1½lb carrots, sliced
• 750ml/1¼ pts vegetable stock (see instructions on packet)
• 2.5ml/½tsp ground cumin
• 2.5ml/½tsp ground coriander
• Salt and freshly ground black pepper
• A little soya milk
• 1 tbsp chopped fresh coriander

1. Cook carrots in stock for about 15 minutes until soft.
2. Whiz it up with a hand blender or slosh it into a liquidizer/food processor. (Alternatively, drain, reserve stock and mash, then return to the stock and add the seasonings.)
3. Bring to boil then simmer gently for 2 minutes.
4. Thin with a little soya milk if necessary.
5. Serve into warm bowls and sprinkle with fresh coriander.