This is such a simple and quick soup but that does not mean that it compromises on flavour. It is so creamy with an incredible taste. The coriander adds a level of freshness.

Recipe (salt free, oil free):
Serves 2,
Carrots – 2
Almond milk – 400ml
Ground cumin – 1tsp
Paprika – 1tsp
Fresh coriander chopped – 2tbsp

Cut the carrots into thick slices. Add them to a pan along with the milk. Bring the milk to a boil. Simmer for 15 minutes until the carrots are cooked. Add the cumin and paprika. Blend the soup. Stir in the chopped coriander.

Original recipe:
Carrot Soup by James Martin