Carrot & Fresh Coriander Soup
Carrot & Fresh Coriander Soup is packed full of nutrients and is delicious served with crusty bread!
Servings 6
Equipment
- Vegetable peeler
- cook's knife
- Chopping Board
- Large saucepan
- Wooden spoon
- stick blender
Ingredients
- 1 tablespoon rapeseed oil
- 20 g butter
- 2 onions, brown preferably medium size, chopped
- 2 celery stalks chopped
- 3 - 5 garlic cloves (large) crushed
- 600 g carrots peeled and sliced
- 900 ml chicken or vegetable stock
- 25 g fresh coriander roughly chopped, including stems leaving some for garnish
- Freshly ground salt and pepper
Garnish (optional)
- 6 stems fresh coriander (taken from the main bunch)
- 6 teaspoons mixed seeds
Instructions
- Heat the oil and butter over a medium heat in a large saucepan.
- Then add the chopped onions, celery and garlic and sweat under a lid until softened (stirring occasionally). Takes about 10 minutes.
- Add the carrots, stock and seasoning.
- Replace lid and bring to the boil, then reduce to a simmer for 10 minutes (or until carrots are tender)..
- Stir in the coriander.
- Blend the soup (I use a stick blender). Or allow to cool a little and use a table top blender.
- Adjust the seasoning if necessary and re-heat gently (do not boil).
- Garnish with coriander leaves and mixed seeds and serve with crusty bread.
Video
Notes
To ring the changes you could roast all the vegetables (in chunks of equal size) until tender and then skip to where you add the stock, for a sweeter flavour. You'd leave the garlic cloves in their skins and then squeeze after cooling slightly.