Carrot and coriander soup

CC soup

Ingredients
1 tbsp vegetable oil
1 onion, sliced
450 g carrots, sliced
1 tsp ground coriander
1.2 litres vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

Method
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften. Stir in the ground coriander and season well. Cook for 1 minute.

Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve with a chunk of warm bread. You can add a dollop of creme fraiche or sour cream at the end if you wish as well.

Original post with credits

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s