- 1 kg Carrots
- 2 onions
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tbsp coriander seeds
- 1.5 litres stock – chicken or vegetable
- Handful fresh parsley roughly chopped
- 1 tsp ground coriander
- Sea Salt and pepper to taste
This is the cosiest bowl of goodness on an autumn day, but with so much fresh sweetness it smacks of late summer sunshine. The perfect hands-free, no chop number for busy mummas, and the rest who want a satisfying meal or side without the fuss.
Makes approx 2 litres of soup
Peel the carrots and onions. Chop carrots once or twice, depending on size, until 3 inch lengths. Toss in olive oil with the garlic cloves and place in a large baking tray at 190C for approx 30-40 minutes, turning once in the middle, or shuffling the tray as I do. Until they are soft but not fully browned.
Tip into a powerful blender with the stock and blend until smooth. Add parsley and coriander and blend again.
Sprinkle pumpkin seeds and fresh parsley over to serve.
Keeps for 3 days in the fridge, but freezes fabulously.