Jill’s Carrot and Roasted Seed Mix Soup

6 large carrots, chopped
1 Nicola potato, chopped
3 cups vegetable stock
1 leek, chopped
½ tsp ground coriander
½ tsp ground cumin
½ tbsp ginger, grated
½ clove garlic, crushed (optional)
2 tbsp of dry roasted seed mix or pumpkin seeds
1 tbsp extra grated ginger sautéed in olive oil
200 ml coconut milk (optional)
½ cup fresh coriander, chopped
Extra chopped coriander for garnish
Freshly ground black pepper

In a heavy-based large saucepan, heat olive oil, add chopped leek and sweat for a few minutes. Add chopped carrots, potato, grated ginger and garlic and cook 10 –15 minutes. Add stock and reduce heat to a simmer 25–30 minutes.

Blend in food processor and return to pan. Stir in coconut milk if using and chopped coriander.

Ladle into soup bowls, add a swirl of olive oil, sprinkle with a tbsp of roasted seed mix, a tsp extra chopped coriander, lastly add the extra sautéed ginger root and a sprinkle of black pepper.