Carrots are packed full of nutritional benefits. The beta-carotene content is associated with healthy levels of vitamin A in the body, which help keep your vision in tip top condition, strong immunity and general good health.
In a large saucepan, heat the oil then add your onion and garlic to soften.
Once soft, add all the spices and stir into the onions. Then add the carrots, potato and stock.
Bring this to the boil then reduce the heat and cover the saucepan. Leave for 20-30 minutes or until the vegetables are soft when you stick a knife in. Then I used a hand blender to make the soup silky smooth, you can also use a food processor. This batch should give you enough for 4 servings, so you can freeze any left overs for another day.
If you like the sound of this why not check out our Spinach and Green Lentil Soup recipe.