This recipe was created by Vegan Chef Day.

Prep time - 10 minutes

Cook time - 20-30 minutes

Difficulty - Easy

Serves / makes - 2 large portions

Ingredients

1t cumin seeds

1t coriander seeds

500g carrots, sliced

700ml water

2 celery sticks, sliced

2 garlic cloves, sliced

1T stock powder

1/4t ground turmeric

1t dried crushed chillies (optional)

3T creamed coconut or coconut yoghurt or coconut milk or cashew cream

Equipment

Saucepan

Hand blender

Pestle and mortar

Method

1. Put the cumin and coriander seeds into a large saucepan on a medium heat. Once they are fragrant remove them from the pan and crush in a pestle and mortar. If you do not have one use ground cumin and coriander instead, reducing the amounts by half. If you use ground you do not need to toast the spices.

2. Add the ground spices to the pan with all of the other ingredients except the creamed coconut/yoghurt etc.
   Bring this to boiling point and then lower to a simmer. Simmer until the carrots are just cooked, test this by putting a fork into them.

3. Blend with a hand blender until very smooth.

4. Add the creamed coconut / yoghurt, heat through and taste. Depending on your spice tolerance you may need to add more creamed coconut / yoghurt so adjust it to your liking and add salt to taste.
   Do not allow the soup to boil, just heat it through and serve. This soup freezes well.