Carrot and Coriander Soup
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb carrot, chopped
- 1 tablespoon vegetable oil
- 3 tablespoons butter
- 1 onion, chopped
- 1 stick celery, sliced
- 2 small potatoes, chopped
- 4 cups vegetable stock
- 2 -3 teaspoons ground coriander
- 1 tablespoon fresh coriander, chopped
- 1 cup milk, scant
- salt & freshly ground black pepper, to taste
directions
- Heat the oil and 2 tbsp butter in a large flameproof casserole or heavy-based saucepan.
- Fry the onion over a gentle heat for 3-4 minutes, until slightly softened.
- Add the celery and potatoes to the onions in the pan, and cook for a few minutes.
- Add the carrots, and fry the mixture over a gentle heat for 3-4 minutes, stirring.
- Cover the pan and reduce the heat even further.
- Sweat the mixture for about 10 minutes, stirring occasionally so the vegetables do not stick to the base.
- Add the stock and bring to a boil.
- Half cover the pan and simmer for a further 8-10 minutes, until the carrots and potatoes are tender.
- Melt the remaining butter in a small saucepan and fry the ground coriander for about 1 minutes, stirring constantly.
- Reduce the heat and add the fresh coriander and fry for about 1 minute. Set aside.
- Process the soup in a blender and pour back into the saucepan.
- Stir in the milk and the coriander mixture.
- Season with salt and pepper, heat gently, taste and adjust seasoning.
- Serve garnished with fresh coriander.
- Tip: For a more piquant flavor, add a little lemon juice just before serving.
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