Ingredients

• 750 g carrots
• 1 handful coriander
• 1 tablespoon honey
• 1 tablespoon oil
• 1 vegetable stock, cube
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1 onion
• 2 garlic cloves
• 1 inch fresh ginger

Instructions

1. Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.

2. In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.

3. Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish). Blend untill smooth.

4. Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.

5. Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre).

6. Add salt and pepper to taste.