I'm sometimes a little put off from making carrot soup. I think because I anticipate it to be a bit bland, flavourless and watery! But with huge bags of organic carrots at a really good price right now, I've made it my mission this week to create something altogether tastier and creamier. And it works really well! 

INGREDIENTS

1 tsp olive oil

1 onion - peeled and finely chopped

2 shallots - peeled and finely chopped

1kg carrots - washed and roughly chopped

1 sweet potato - washed and roughly chopped

1 inch chunk of ginger - peeled and grated

1 tsp ground coriander

1 tsp ground cumin

1 litre vegan bouillon

Cumin seeds, fresh coriander and vegan cream to serve

METHOD

Add the oil to a saucepan and add the onion and shallots. Saute for 5-7 minutes over a low heat until soft

Add the garlic and ginger and stir well

Add the carrots and sweet potato and pour over the vegan stock

Add a spoonful of coriander and cumin and bring to the boil, then reducing to a simmer for approx 20 minutes by which time everything should have softened

Allow to cool slightly before blending smooth. You'll need to use a nutribullet or similar to get that really smooth and creamy texture. Return to the pan and warm gently, season with salt and pepper

Serve decorated with cumin seeds, vegan cream and fresh coriander