Dissident Island

You will need:

1 large onion (or 2 medium ones), minced
500g of carrots, peeled and chopped
1 large potato (or 2 medium ones), chopped
1 clove of crushed garlic
1 large bunch of fresh coriander (cilantro), de-stemmed and chopped
1 tablespoon of ground coriander
1.5 litres of vegetable stock
1 tablespoon of veg oil
Optional but recommended: 1/4 tablespoon of ground cumin, 1/4 tablespoon of ground black pepper (more pepper if you like things spicy), salt to taste

Soup it up!

Heat the oil in a large pan. Add onions and cook for a couple minutes until soft. Then add the chopped carrots and potatoes. Crush in the clove of garlic. Stir these regularly and let it all cook on medium heat for another couple minutes - this will bring the out the taste of the carrot. Stir in the ground spices so they get absorbed by the veggies at this point if you're confident you want to add them (or you can add them at the end to taste). Add the veggie stock and boil everything until tender. Add all the fresh coriander leaves once your vegetables are cooked. Then turn off you soup mix and let it sit for a couple minutes. Have a taste and season with salt or anything else if necessary. At this point you can handblend the mix if you got a food processor if you want a smooth soup - but it is equally tasty chunky if that is how you prefer your soup. Make yourself some nice garlic bread to go with it. You can even add a dollop of soy yoghurt if that sort of thing floats your boat. Delicious hot and fresh, but also cold and at room-temperature. Give it a try whilst fresh coriander is in season!

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