Carrot and coriander soup
1tbsp vegetable oil
1 onion, chopped
450g carrots, washed and sliced
1 clove garlic, crushed
1tsp ground coriander
800ml vegetable stock
2-3 tbsp chopped fresh coriander
Squeeze of lemon juice
Freshly grated nutmeg to taste
Salt and freshly ground black pepper
Heat the oil in a sauce pans, add the onions, carrots and garlic and saute until they are just starting to soften. Mix in the ground coriander and plenty of seasoning and leave to cook for about a minute.
Pour in the stock and bring to the boil, cover and simmer for 20 mins or until the carrots are really tender. Mix in the fresh coriander.
Blitz the soup with a stick blender. Add the lemon juice and nutmeg to taste and season to taste. Reheat until just hot and pour a little cream on top to garnish.
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