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Prep: 10 minutes
Cook: 20 minutes

Serves 4

2 tbsp olive oil
1 onion, roughly chopped
600g carrots, thickly sliced
2 tsp ground coriander
1 litre vegetable stock or half a stock cube dissolved in water
1 ciabatta roll, broken into bite sized pieces
35g chopped fresh coriander leaves

Preheat the oven to 200C/gas mark 6. Heat 1 tbsp oil in a large saucepan and fry the onion, carrot and ground coriander for 5 minutes. Add the stock, cover and simmer for 15 minutes until tender. Meanwhile, to make the croutons, toss the bread pieces in the remaining oil and 1 tbsp chopped coriander, place on a baking tray and bake for 10 minutes until golden. Puree the soup and stir in the remaining coriander.  Serve garnished with the croutons.

spicy-carrot-coriander-soup

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