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    Creamy carrot and coriander soup with parmesan toasts recipe

    Soothe the soul with a creamy, vitamin-rich soup

    Serves: 2

    Ingredients

    1 tablespoons olive oil


    1 teaspoon ground cumin


    1 small onion, chopped


    500g carrots, chopped


    1 cup vegetable stock


    1 cup milk


    2 tablespoons finely chopped coriander


    1/2 cup natural yoghurt


    Parmesan toasts


    2 slices sourdough bread


    1 tablespoon grated parmesan cheese


    1 tablespoon grated cheddar cheese


    Method

    1. Heat oil in a medium saucepan. Add onion and cumin, sauté for 3-5 minutes or until softened. Add carrot and stock, cover and bring to the boil. Simmer, uncovered, for 15 minutes, or until carrots are tender. Remove from heat and process with a stick blender until smooth. Return to heat and stir in milk and coriander. Reheat gently until warmed through. Serve with a dollop of yoghurt.


    2. For parmesan toasts: Grill bread on one side until golden. Turn over top with combined cheeses and grill until cheese is bubbly and brown. Serve warm with soup.


    Recipe from legendairy.com.au

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