Carrot and coriander soup

Taking advantage of the fresh bread in the house I opted to make BBC Food’s carrot and coriander soup. I don’t have a blender so I just mashed the carrots once cooked, but would recommend blending if you can for a thicker soup. Its really quick and easy, not absolutely amazing but a good recipe to let fresh carrots sing.

Carrots fresh from the ground

Ingredients

1 tbsp vegetable oil

1 onion, sliced

450g/1lb carrots, sliced

1 tsp ground coriander

1.2 litresl/2 pints vegetable stock

large bunch fresh coriander, roughly chopped

salt and freshly ground black pepper

Method

About a 1lb of carrots
About a 1lb of carrots

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.
Carrot and coriander soup

Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

Carrot and coriander soup

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

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