Rice's Sweet Potato and Carrot Soup

Toast the coriander seeds and cumin in a dry saucepan over medium heat for 1-2 minutes, stirring constantly, until fragrant. Remove from heat and lightly crush using a mortar and pestle.

Return the saucepan to medium heat and add a small drizzle of oil. Sauté the chopped white onion until softened and translucent, about 5 minutes.

Add the crushed toasted spices to the softened onion and stir to combine, cooking for a further 1 minute to bloom the spices.

Dissolve the vegetable stock cube in 1 litre of boiling water and pour the stock into the saucepan with the onion and spice mixture.

Peel and dice the sweet potato and carrots into small, even pieces and add them to the broth. Bring the soup to a boil, then reduce to a gentle simmer.

Simmer the soup for 20-25 minutes, or until the sweet potato and carrots are completely tender when pierced with a fork.

For a clearer consommé-style broth, carefully strain the soup through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids or reserving them separately.

Taste the clarified broth and adjust seasoning with salt and pepper as needed before ladling into warm bowls to serve.