Carrot and Coconut Soup

• 2 tablespoons sunflower oil
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250 g carrots, finely chopped
• 250 g parsnips, finely chopped
• 900 ml vegetable stock
• 150 ml coconut milk
• 1 tablespoon tamarind paste

1. Dry roast the spices and grind with pestle and mortar.
2. Set aside.
3. Heat oil in a large pan, and fry the onion and garlic until soft, followed by the spices.
4. Add the carrot and parsnip and cook gently for 10 minutes.
5. Add the stock and leave to cook for 50mins-1 hour, then leave to cool slightly.
6. Transfer to a blender, and add the tamarind paste and coconut milk, then blend until smooth.
7. Put soup back in pan, reheat and season to taste- Voila!

sunflower oil, cumin, coriander seed, onion, garlic, carrots, parsnips, coconut milk, tamarind paste

Taken from www.food.com/recipe/carrot-and-coconut-soup-162677 (may not work)