With a little tweaking I’ve updated this ’80’s gem into a new vegan classic, perfect for these cool nights. Not only will your tastebuds be happy but your immune system too, with a hefty dose of Vitamin A.

As this is a blended soup, the vegetables can be as finely or roughly chopped as desired. The smaller the pieces, the quicker the cooking. However if you have the time, larger chunks and some long slow cooking will improve the flavour. As with all my recipes, feel free to adjust the flavours or vegetables. Sweet potato or pumpkin are fine substitutions if you’re out of carrots.

Creamy carrot soup

1 – 2 tablespoons coconut or plain vegetable oil
1 medium onion, chopped
I tsp ground cumin
1 tsp ground coriander seeds
2 mediums cloves of garlic, crushed
4 large carrots, chopped
1 medium potato and/or sweet potato, chopped (this helps thicken the soup)
1 litre vegetable stock
Salt and pepper
Coconut milk, to serve

In a large pot on a moderate temperature, add oil so it thinly covers the bottom. Sauté onions until transparent, then stir in garlic, cumin and coriander. Next toss through the vegetables, then cover with stock. Add water if necessary so the vegetable remain covered while cooking. After bringing to a boil, cover with a lid and reduces to a gentle simmer.

Depending on how chunky the vegetables are it should take 25 – 45 minutes to cook. Once the vegetables are soft, allow the soup to cool to a safe temperature, then whizz with a stick blender (or in batches in a blender). Return to the heat and season to taste.

To serve – drizzle a dessertspoon of coconut milk on the top of each bowl.

This recipe is vegan and gluten-free.

This recipe first appeared in the May 2014 newsletter, more original recipes in the archive.

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