Carrot and butternut soup with cumin and coriander

Name: Carrot and butternut soup with cumin and coriander
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Middle Eastern
Ingredients: 1 medium, peeled and cubed butternut squash; 14 oz, peeled and sliced carrots; 1, chopped yellow onion; 2 cloves, minced garlic; 1 1/2 tsp ground cumin; 1 tsp ground coriander; 5 cups vegetable stock; 2 tbsp olive oil; 2 tbsp, chopped cilantro; to taste salt; to taste black pepper

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Cumin and coriander bring warm spice and a fragrant finish to this velvety vegetable soup.

Why use cumin and coriander in butternut soup?

Cumin adds earthy warmth and coriander seed brings a citrus-like spice. Together they suit the sweetness of carrot and butternut. They give a simple soup a clear Middle Eastern note.

Serves: 4 people

Preparation time: 25 min

Ingredients

butternut squash – 1 medium, peeled and cubed
carrots – 14 oz, peeled and sliced
yellow onion – 1, chopped
garlic – 2 cloves, minced
ground cumin – 1 1/2 tsp
ground coriander – 1 tsp
vegetable stock – 5 cups
olive oil – 2 tbsp
cilantro – 2 tbsp, chopped
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the olive oil in a soup pot and cook the onion until soft. Add the garlic, cumin and ground coriander and stir for 1 minute.
STEP 2
Add the butternut and carrots and cook briefly.
STEP 3
Pour in the stock and simmer for 25 minutes until tender.
STEP 4
Blend until smooth and season with salt and black pepper.
STEP 5
Serve hot with chopped cilantro on top.