1 tbsp olive oil
1 onion, diced
500 g carrots, chopped
2 garlic cloves, crushed
thumb-sized piece ginger, grated
2 tsp ground cumin
½ tsp hot smoked paprika, plus extra to serve
1 litre vegetable stock
1 tbsp coriander
- Heat 1 tbsp oil in a large pan and soften the onion and carrots for 10 minutes. Add the garlic, ginger and spices and fry for 2 minutes before adding the stock. Bring to the boil and simmer for 20 minutes until the carrots are tender.
- Remove from the heat and blend until smooth using a stick blender. Season and scatter with coriander and a pinch more paprika to serve.