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Carrot & Coriander Soup
Traditional soup
|
Serves |
4 |
|
Prep time |
20 minutes |
|
Cook time |
40 minutes |
A lovely autumnal dish, carrot and coriander soup is perfect for a rainy day.
Ingredients
|
700g |
carrots, peeled and roughly chopped |
|
1 |
brown onion, diced |
|
1 |
celery stick, roughly chopped |
|
3 |
garlic cloves, crushed |
|
1 thumb sized piece |
ginger, peeled and grated |
|
1.5 tsps |
coriander |
|
2 tsps |
dried mixed herbs |
|
coriander stalks and |
|
|
800ml |
vegetable stock |
|
2 tbsps |
vegetable oil |
|
salt and pepper, to taste |
Method
1. Heat the vegetable oil in a large pan over a medium heat, then fry the onions and carrots. Cook until the onions are soft and the carrots are beginning to brown.
2. Next, add the garlic, ginger and celery, and cook for 2 minutes stirring constantly.
3. Add the coriander seeds and mixed herbs, and cook for 2 further minutes.
4. Now, add the stock and fresh coriander, raises to a simmer and cook for 30 minutes.
5. Remove from the heat and blend to an even consistency. Season to taste, and serve.
Chef’s tips
Add a little creme fraîche and fresh coriander at the end to boost the flavour!