Carrot & Fresh Coriander Soup
User Reviews
4.7
14 reviews
Excellent
Carrot & Fresh Coriander Soup
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Carrot & Fresh Coriander Soup is packed full of nutrients and is delicious served with crusty bread!
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Ingredients
- 1 tablespoon rapeseed oil
- 20 g butter
- 2 brown onion medium size, chopped
- 2 celery chopped, stalks
- 3 - 5 garlic crushed, large cloves
- 600 g carrot peeled and sliced
- 900 ml chicken stock or vegetable stock
- 25 g Coriander roughly chopped, including stems leaving some for garnish, fresh
- salt freshly ground
- black pepper freshly ground
Garnish (optional)
- 6 tems Coriander fresh, taken from the main bunch
- 6 teaspoons mixed seeds
Instructions
- Heat the oil and butter over a medium heat in a large saucepan.
- Then add the chopped onions, celery and garlic and sweat under a lid until softened (stirring occasionally). Takes about 10 minutes.
- Add the carrots, stock and seasoning.
- Replace lid and bring to the boil, then reduce to a simmer for 10 minutes (or until carrots are tender)..
- Stir in the coriander.
- Blend the soup (I use a stick blender). Or allow to cool a little and use a table top blender.
- Adjust the seasoning if necessary and re-heat gently (do not boil).
- Garnish with coriander leaves and mixed seeds and serve with crusty bread.
Notes
- To ring the changes you could roast all the vegetables (in chunks of equal size) until tender and then skip to where you add the stock, for a sweeter flavour. You'd leave the garlic cloves in their skins and then squeeze after cooling slightly.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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