Spicy Carrot Soup
2 tablespoons Anchor Butter
1 large onion, finely chopped
1 kg carrots, roughly chopped
4 cloves garlic, finely chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
1.5 litres vegetable stock
2 tablespoons Anchor Sour Cream
Fresh coriander to serve
- Melt the butter in a large saucepan over a low heat.
- Add the onion, carrots, garlic, coriander, cumin, smoked paprika, and salt, gently cook for 15 minutes.
- Pour into the stock and simmer until the carrots are tender, stirring occasionally, about 30 minutes.
- Blend soup to a puree and serve in bowls with a dollop of sour cream and coriander.