1 Tbsp. margarine
1 onion, chopped
1 1/2 lbs. carrots, peeled and diced
1 tsp. fresh ginger, grated
2 tsp. coriander seeds, crushed
4 cups vegetable stock or water
Salt and pepper, to taste
• Heat the margarine and fry the onions for about 5 minutes until transparent. Add the carrots, ginger, and crushed coriander seeds and stir on medium heat for 5 minutes.
• Add the stock or water and bring to a boil. Cover and cook until the carrots are tender.
• Purée the soup in a blender and then strain through a sieve.
• Reheat the soup and season with salt and pepper, ladle into bowls, and serve hot with bread.
Makes 4 servings