Ingredients

  1. 1 Cracked Black Pepper Crispbread

  2. 1 tbsp vegetable oil

  3. 1 onion, chopped

  4. 1 tsp ground coriander

  5. 1 potato, chopped

  6. 450g (about 3-4 cups) carrots, peeled & chopped

  7. 4 cups vegetable or chicken stock

  8. A spoonful of sour cream

Directions

  1. This scrumptious soup recipe will make enough servings for four… bonus! Heat the oil in a large pan, add the onion, and fry for 5 mins until softened. Stir in the ground coriander and potato, then cook for 1 min. Add the carrots and stock, bring to the boil, then reduce the heat. Cover and cook for 20 mins until the carrots are tender. Pour into a food processor with the coriander and blitz until smooth (you may need to do this in two batches). Return to the pan to warm through, and season to your taste. Then simply pour into bowls, add a swirl of sour cream & a sprinkling of fresh coriander, and of course, the best bit...Crumble up your favourite Ryvita Crispbread as croutons – we’ve used Cracked Black Pepper, but Dark Rye or any seeded variety would work just as well. Enjoy!