2 tbsp olive oil
1 onion, chopped
750g carrots, washed and sliced
2 cloves garlic, crushed
1 piece of ginger about as long as your thumb, peeled and finely chopped
1 tsp coriander seeds, ground
1 tsp cummin seeds, ground
1 tsp black peppercorns, ground
1 tsp paprika
1.2 ltr vegetable or chicken stock
2 tbsp coriander leaves, chopped
squeeze of lemon juice
single cream to serve - optional
Heat the oil in a large pan. Saute the onion for a few minutes. Add the carrots, ginger and garlic. continue to saute for 4 minutes until they are beginning to soften but not colour.
Stir in the ground coriander, cummin, pepper, paprika and cook for 1min.
Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
Liquidise in a blender or food processor.
Add the lemon juice to taste and adjust the seasoning as necessary.
Reheat until just hot but not boiling and serve.
Garnish with a swirl of cream if liked.