Serves

4

Information

Preparation time: 15 minutes Cook time: 25 minutes

Ingredients

Soup: 1 kilo peeled carrots, cut in half • 2 onions peeled, cut in half • Oil to fry • 500ml water • 2 cubes vegetable stock (Knorr), to make 500ml stock • 1 tablespoon fresh ginger, peeled and finely chopped • Salt and pepper Chermoulah: 2 tablespoons chopped coriander • 2 tablespoons chopped basil • 2 tablespoons chopped parsley • 1 tablespoon toasted pine nuts • 1 tablespoon lemon zest, washed and chopped • A pinch of rock salt • Freshly ground black pepper • Olive oil, a few drops • 1 clove garlic, chopped

Method

Chermoulah: Place all the chermoulah ingredients in a blender and blend till the mixture has the consistency of smooth paste. Soup: Fry the carrots and the onions in a dash of oil in a large saucepan for a few minutes, stirring until they are coated in oil, with a glazed appearance • Add the prepared vegetable stock and the garlic and simmer until vegetables soft, for approx 20 minutes, add salt and pepper • At the very last moment add the fresh ginger • Blend the soup until smooth • Serve in hot soup plate and place some of the chermoulah on the top, arranging it in a heart shape