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Wednesday, May 18, 2016

Carrot and Coriander Soup

How to make Carrot and Coriander Soup recipe - preparation 15 minutes cooking time 30 minutes Serves 6

2 tbsp olive oil
1 large onion, chopped
675g/1½lb carrots, sliced
1 tsp ground coriander
1.1 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup half-fat crème fraîche
salt and ground black pepper
1 bunch fresh coriander (cilantro), chopped

1 Heat the oil in a large pan. Add the onion and carrots, then cover the pan and cook gently for about 10 minutes until the vegetables begin to soften but not colour.

2 Stir in the ground coriander and cook for 1 minute. Add the stock and bring to the boil. Season with salt and pepper, then reduce the heat and simmer, covered, for 20 minutes, until the vegetables are tender.

3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Return to the pan and stir in the crème fraîche. Reheat gently without boiling.

4 Stir in the chopped coriander and serve immediately.
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