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.


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.


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