Carrot and Coriander Soup
"The carrots and coriander really go well together in this recipe"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 tablespoons butter
- 12 ounces carrots, diced
- 2 celery ribs, diced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 4 cups light vegetable stock
- salt, ground black pepper
- fresh coriander (to decorate)
directions
- Melt butter in large saucepan and saute carrots and celery for 2 minutes.
- Add coriander and cumin, fry for 3-4 minutes.
- Add stock, pinch of salt and pepper, bring to the boil and then simmer for 30 minutes.
- Put through blender.
- Decorate with a little drop of cream (optional) and fresh coriander.
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Reviews
-
This was a really tasty soup. I added a big handful of fresh chopped coriander before blending the soup which gave it a delicious fresh taste. -
This soup has a wonderful Middle Eastern flavor to it. Instead of ground coriander I used a bunch of fresh coriander and sauteed it with the carrots and celery. Pureed the whole thing up with my immersion blender, and added a cup of cream at the end, heating just until ready. -
I used celery leaves and thin celelery stalkes from the garden. I still had enought coriander green in the freezer!<br/>I used this soup and added my leftovers (of new year eve) of Recipe #464692.<br/>Come out really delicious! -
Lovely soup, better than any bought soup. I added a handful of coriander before I blended it, and it was beautiful. Have made it for family and friends and everyone comments on it. The cumin is delicious and realise some people find it overpowering, but not in this dish. I did double up the quantity of carrots and kept all the other measurements the same because I prefer mine very carrotty. -
absolutely lovely. used handful of fresh coriander instead of groud. didnt find cumin overpowering. freezes well. delicious.
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RECIPE SUBMITTED BY
Little Sand Fairy
United Kingdom
