Moroccan Spiced Carrot and Coriander (Cilantro) Soup

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

2 tablespoon neutral cooking oil
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 medium onion, chopped
2 sticks celery, chopped
3 cloves garlic, chopped
500g carrots, peeled and cut into chunks
4 cups vegetable stock (1 litre)
1 tablespoon red wine vinegar
1 teaspoon harissa paste (or hot sauce)
Salt and pepper to taste
Large handful, chopped fresh cilantro


Heat the oil in a large saucepan, and add the cumin and caraway seeds. When they sizzle, tip in the chopped onion and celery along with a pinch of salt. Fry on a gentle heat for about 5 - 6 minutes, until softened.

Add the garlic, and saute for a minute. Add the chopped carrots, and fry for another minute.

Pour in the vegetable stock and bring it up to a boil. Turn the heat down to a simmer, and cook the base of the soup gently, for about 30 minutes until the carrots are very soft.

Using a stick or stand blender, puree the soup until creamy. Add the red wine vinegar and the harissa. Season generously with salt and pepper to taste

Stir in the cilantro. Reheat gently to serve.