Carrot and Coriander Soup

"From The Complete Vegetarian Cookbook"
 
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Ready In:
40mins
Ingredients:
11
Serves:
4-6
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ingredients

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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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