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Carrot and Coriander Soup
Made in 1 pan it can be eaten straight away or frozen for when required.
What do I do?
- 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 vegeables are tender.
- Whizz with a hand blender or in a blender until smooth.
- Re-heat in a clean pan stirring in the fresh coriander and serve
My top tips
- i recommend if you intend to freeze the soup, adding the fresh coriander after re-heating. Always make sure the soup is piping hot especially when re-heating.
- The quantities above are ideal for a larger batch for the larger family or for freezing. If you want to make less to give it a trial run, the quantities can easily be halved.
- ENJOY!!!
- Image: Simon Howden
Serves 4-6 for a main course or 6-8 for a starter
What Do I Need?
- 1 tbsp vegetable oil
- 800g carrots - sliced
- 2 medium onions - sliced
- 2 tsp ground coriander
- 1.2 litres vegetable stock
- large bunch fresh coriander, roughly chopped
- salt (optional - I find there is plenty in the vegetable stock) and ground black pepper
Comments
Message from charlessarsero
Posted on 10th March 2010
DEAR SIR WHAT COUSES BROWN TO YELLOW LEAVES ON HOUSE PLANTS
Message from charlessarsero
Posted on 10th March 2010
DEAR SIR WHAT COUSES BROWN TO YELLOW LEAVES ON HOUSE PLANTS
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