Carrot and Coriander Soup

This is a really quick and simple soup, great to make in the autumn or winter when it starts getting cold.

Ingredients

1 tbs     Olive oil

1          Onion, finely chopped

450g    Carrots, washed and peeled

1          Garlic clove, crushed

1 tsp     Ground coriander

1.2L     Vegetable stock

3 tbs     Fresh coriander, chopped

Squeeze of Lemon juice

Freshly grated nutmeg to taste (optional)

Salt and black pepper

Single cream to serve

Preparation and cooking

Heat the oil in a large pan, add the onions, carrots and garlic, sauté for 4 minutes, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for a further 1 minute.

Add the stock and bring to the boil, cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.

Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s