Curried Carrot and Coriander Soup

Ingredients

• cooking spray
• 1 onion, peeled and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon mild chili powder
• 1/4 teaspoon cardamom seed, crushed
• 2 garlic cloves, peeled and crushed
• 1 1/3 lbs carrots, peeled and roughly chopped
• salt & freshly ground black pepper
• 8 tablespoons cilantro leaves, finely chopped

Directions

1. 1

   Spray a large non-stick saucepan with oil and place over a medium heat. Add the onion and fry for 4-5 minutes until softened.

2. 2

   Add the ground spices and garlic and continue to stir-fry for 1-2 minutes.

3. 3

   Add the carrots and 3.5 cups of water.

4. 4

   Bring to the boil, cover and then simmer gently for 25-30 minutes or until the carrots are tender.

5. 5

   Season well, allow to cool slightly then place in a food processor and blend until smooth.

6. 6

   Return the soup to the saucepan and reheat gently. Ladle into four warmed bowls, stir in the chopped cilantro and serve.