Carrot and coriander soup

I got this recipe out of Fresh’s first cookbook, Juice For Life. It’s tasty and does well with a dash or two of cayenne. If you can get a hold of it, fresh marjoram will taste a lot better than dried.

Recipe

• 3 tbsp ground coriander
• 2 tbsp vegetable oil
• 2 onions
• 6 cloves garlic
• 2 tbsp marjoram
• 3 carrots
• 1 sweet potato
• 6 cups vegetable stock
• ¼ cup cilantro
• ½ tsp salt

1. Toast the dry coriander in the bottom of the pot on medium heat for about 3 minutes to release the flavour.
2. Toss in the onions and garlic to cook for a bit.
3. Add the carrots and sweet potato and let cook for a bit more.
4. Toss in everything but the cilantro and let simmer.
5. Blend and serve with a little topping of cilantro.