Carrot, Coconut & Coriander Soup

Ingredients

2 tbsp. olive oil

1 large brown onion, coarsely chopped

2 garlic cloves, crushed

2 tsp. ground coriander

1 tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. paprika

2 tbsp. soy sauce

4 carrots, coarsely chopped

400g pumpkin, peeled, seeded, roughly chopped

1 litre (4 cups) vegetable or chicken stock

1 x 270ml can coconut milk

1 tsp. honey

coriander leaves, to serve

yoghurt, to serve

Method

In a large saucepan or steamer add the carrots, pumpkin and cook until soft. Once cooked stir thought a little chicken stock. Remove the correct portion for your baby, as this is the perfect, nutritious baby food.

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring for 5 minute or until onion softens. Add the pumpkin and carrot, coriander powder, cumin, cinnamon and paprika and cook, stirring for 1 minute or until aromatic. Add soy, coconut milk and fresh coriander.

Ladle the stock over and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.

Add honey and blend carrot mixture with a stick blender until smooth. Serve in shot glasses, dollop with yoghurt and top with coriander leaves to serve.