Classic Carrot and Coriander Soup

Classic Carrot and Coriander Soup
 
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by British Carrots

 
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Ingredients

Ingredients
Method
 
  • 15ml/1tbsp vegetable oil
  • 1 onion, chopped
  • 450g/1lb carrots, washed and sliced
  • 1 clove garlic, crushed
  • 5ml/1 tsp ground coriander
  • 1.2 ltr/2 pints vegetable stock
  • 45ml/3tbsp chopped fresh coriander
  • squeeze of lemon juice
  • freshly grated nutmeg to taste
  • salt and freshly ground black pepper
  • single cream to serve if liked
1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

Classic Carrot and Coriander Soup

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This recipe was uploaded by British Carrots

 
 
If there’s one ingredient you shouldn’t be without this festive season, it’s the humble carrot. Loved and adored by children, adults and Rudolph the red nosed reindeer alike, this tasty vegetable won’t go to waste or break the bank.
Preparation: 10mins
Cooking: 20-25mins
Serves 4
Per serving: 102 calories, 4.0g fat, 0.4g saturates, 12.6g sugars, 0.8g salt

Method


1. Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
2. Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.
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