Carrot, Coriander, Quinoa and Ginger Soup

Another recipe adapted from the Best of Quinoa book. I cooked this up for my parents at lunchtime, and they loved it.

1 onion

4 cloves garlic

5 cm fresh ginger root

2 tsp ground coriander 

1kg carrots

3 pints hot vegetable or chicken stock

80g quinoa

0.5 pints hot water

1 handful coriander leaves

Peel and slice the onion, garlic and ginger (quick tip: the easiest way to peel ginger is by scraping the skin off with the back of a teaspoon).

Spray a large stockpot with Frylight. Fry the onion, garlic and ginger on a low heat, until the onion has softened.

Peel and roughly chop the carrots. Add to the pot with the ground coriander and fry for a further 30 seconds before adding the stock.

Bring to the boil and simmer for 40-50 minutes. 

Blend the soup.  Return to the pan and add the quinoa and hot water.  Simmer for another 10 minutes.  

Chop the coriander leaves and stir them through the finished soup. Season with salt and pepper to taste.