Ingredients

• 90g extra virgin olive oil
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp chilli flakes
• ½ tsp ground turmeric
• ½ tsp ground pepper
• 6 cloves garlic, thinly sliced
• 1 onion, thinly sliced
• 1kh carrots, diced
• 300g potato, diced
• 2 oranges, zest and juice
• 500ml vegetable stock
• 400ml water

To serve

• Chilli oil
• Fresh coriander

Method

Put the butter in a large stockpot or pan, place over a medium heat and, as soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and heat through for a few minutes.

Add the garlic, onion, salt and pepper and cook through till the onions are soft.

Get all the carrot in along with the potato and cook over a high heat, mixing to combine everything.

Add the orange juice and zest. Pour in the water or stock and boil rapidly for about 10 minutes, then turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, purée with a blender to a smooth, creamy paste.

To serve, drizzle over some chilli oil and sprinkle on the coriander.

This recipe also makes: Carrot and Cod Curry.