Cookbook:Carrot and Coriander Soup

Cookbook | Ingredients | Recipes

A nice soup, a classic combination made with both fresh and ground coriander - but the fresh coriander added near the end of cooking really adds the bright flavour of coriander to match with the carrot.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 500 grams (1.1 lb) carrots, diced
• 1 teaspoon ground coriander
• 1.2 liters (41 US fl oz) vegetable stock
• large bunch fresh coriander (cilantro), roughly chopped
• Salt
• Black pepper

Procedure

1. Heat the olive oil in a non-stick pan, to a medium heat.
2. Add the sliced carrots and diced onions. Cook for approximately 5 minutes until they start to soften.
3. Add the ground coriander and salt & pepper. Cook for a further 1 minute.
4. Add the vegetable stock bring the mixture to the boil. Simmer for 10-15 minutes until the carrots are very soft.
5. Blend until smooth.
6. Add the fresh coriander (cilantro).
7. Serve.