Crazy Curried Carrot Soup
(from Sylvia Forshaw, OPAL)

A cheap and easy recipe for a comforting winter lunch or supper. The quantities here make enough for 6 which means you can freeze leftover portions for quick defrosting when you’re in need of comfort food.

Ingredients

· 3 tbsp olive oil

· 2 onions

· 2 garlic cloves

· 500g carrots, peeled or washed

· 1 tsp curry powder

· 300ml vegetable stock

· 1 bay leaf (optional)

Method

1. Chop the onions and carrots into small pieces and crush or finely chop the garlic

2. Put the olive oil in a saucepan sweat the onion, garlic and carrots for 5–6 minutes, or until softened.

3. Add the curry powder to the vegetables and cook a further 2–3 minutes.

4. Add the stock, bay leaf (if using) and 500ml water and bring to the boil.

5. Reduce to a simmer and cook for 30 minutes.

6. Remove the bay leaf (if using), then blend the soup until smooth and season to taste with salt and pepper.

7. To serve, ladle the soup into serving bowls and sprinkle with the chopped fresh coriander (optional).