Amedeo’s Spicy Carrot Soup

Wholesome, warming – and 100% cruelty-free.

Serves 4.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 450 g carrots, coarsely chopped
• 1 medium sweet potato, diced
• 1 litre vegetable stock
• 400 ml coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tbsp chili flakes
• A handful of coriander and toasted cumin seeds leaves to garnish

Method

• Heat the olive oil in a large saucepan and add the onion, carrots, garlic and spices. Cook for a few minutes until the onions are soft.
• Add the stock and simmer with the lid on for about 15 minutes.
• Add the sweet potato and cook for a further 10 minutes or so until the vegetables are tender.
• Stir in the coconut milk and simmer for 5 minutes. 
• Take off the heat and allow to cool for a few minutes before pouring into a blender. Blend until smooth.
• Serve in bowls and garnish with coriander leaves, dry-fried cumin seeds and chilli flakes.

Buon appetito!