Carrot & Fresh Coriander Soup is packed full of nutrients and is delicious served with crusty bread!
Course Appetiser, Light Lunch, Lunch
Keyword carrot, cilantro, fresh coriander
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Camilla Hawkins
2onions, brown preferably medium size, chopped
3 - 5garlic cloves (large)crushed
600gcarrotspeeled and sliced
900mlchicken or vegetable stock
25gfresh coriander roughly chopped, including stems leaving some for garnish
Freshly ground salt and pepper
6stemsfresh coriander (taken from the main bunch)
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.
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.