One of the best things about being on safari is sun-downers: alcoholic and non-alcoholic drinks enjoyed at sundown during evening game drives.  Usually drinks are accompanied by nuts and biltong (similar to beef jerky), but on one of our recent safaris, guests enjoyed a delicious vegan carrot and coriander soup, served in mugs.

INGREDIENTS

2 Tablespoons of Olive Oil
1 White Onion
1 Kg of carrots
2 Tablespoons of Ground Cumin
1 and 1/2 Liters of Vegetable Stock
Salt and Pepper to Taste

METHOD 

Heat the olive oil in a large pot

Add the onion, carrots and cumin, and fry on a low heat for 10 minutes.  

Add the vegetable stock to the carrots and bring to a boil.

Reduce the heat and let the soup simmer for an hour or until the carrots are soft enough to be mashed with a spoon.

Place the soup in a food processor and blend until smooth.

Season to taste, and serve.

Enjoy!