Curried Carrot & Coriander Soup


This is a great soup all throughout the year. Lots of flavour and very filling. Packed with goodness & easy to do. Swap the butter with a vegan equivalent if you so wish. Still taste equally good.
150g Onion roughly chopped
2 Cloves of garlic peered  & crushed
500g Sliced carrots
150g Unsalted butter
1tsp Cumin seeds
1 Tbsp Jalfrezi Case For Cooking curry powder
800ml Chicken/Vegetable stock
20g Coriander leaves chopped
1/2 tsp Sea salt
1/2 tsp Ground black pepper
Cooking instructions
1, Add the butter in a large saucepan over a medium heat. When the butter has melted, add the onions, garlic and carrots. Gently Stir-fry for 10 minutes but don't let it brown.
2, Mix in the cumin seeds & Gentle Jalfrezi spice for five minutes or until frequent.
3,  Add the stock & bring to a boil. Reduce to a simmer for 30 minutes.
4, Turn off the heat. Add the salt & pepper. Using a hand blender (Use a food processor if you don't have one), blitz the mixture into a smooth soup. Stir in the coriander & as soon as it is wilted into the mixture you are ready to serve.