Creamy Carrot and Coriander Soup- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 small onion, chopped
- 500g carrots, chopped
- 1 cup vegetable stock
- 1 cup milk
- 2 tablespoons finely chopped coriander
- 1/2 cup natural yoghurt
Parmesan Toasts- 2 slices sourdough bread
- 1 tablespoon grated parmesan cheese
- 1 tablespoon grated cheddar Cheese
| Creamy Carrot and Coriander Soup- Heat oil in a medium saucepan. Add onion and cumin, saute for 3-5 minutes or until softened
- Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender
- Remove from heat and process with a stick blender until smooth
- Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt
Parmesan Toasts- Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown
- Serve warm with soup
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