by Neil’s Healthy Meals

1 tbsp. olive oil
1 large onion chopped
3 cloves garlic crushed
3-2/3 C carrots peeled and chopped
½ t ground coriander
½ t ground cumin
½ t cayenne pepper
5 1/4 C vegetable stock
Salt and freshly ground pepper
1 T freshly chopped coriander

Directions

Sauté the onions and garlic in the olive oil core approximately 4 – 5 minutes.

Add the carrots and spices and cook for a further 2 minutes, stirring constantly.

Add the stock, cover and cook on medium heat until the water seal forms.

Turn the heat to low and allow to cook for approximately 25 – 30 minutes until the vegetables are soft.

Blend the vegetables in a blender or with a stick blender, to a liquid, (CAUTION – SOUP WILL BE HOT) return to the pan and then season to taste with salt and pepper.

Cook on low an additional 5 minutes.

Serve garnished with the freshly chopped coriander