Serves 4 (Batch soup)
- 600g carrots, washed and diced
- 1 red onion
- 1 sweet potato
- 2/3 garlic cloves
- 1 litre Vegetable stock, depending how thick who like your soup
- 1 tsp ground coriander
- 1 handful of coriander leaves
- salt and pepper according to taste
- Heat in a sauce pan coconut oil fry onion and garlic for 1-2 minutes.
- Add carrots and sweet potato, fry for 1 minute.
- Add ground coriander, leaves and vegetable stock, simmer for 25 minutes.
- Season to taste
- Blend the soup into puree in a food processor
- Serve it with fresh spinach leaves, toasted pine nuts, shredded cooked meat as proteins (i.e. leftovers of roast)
- Perfect for a Winter Day. Enjoy!