Carrot and Coriander Soup
Ingredients
- 25ml olive oil
- 450g carrots, peeled and chopped
- 1 potato, peeled and chopped
- 1.2ltr hot vegetable stock
- 2½ tsp ground coriander
- 1 onion, finely chopped
- 2 tbsp fresh orange juice, to taste
- sprigs of coriander, to garnish
Cooking Time: 45 mins
Servings: 4
Preparation
Heat the olive oil over a medium heat in a large saucepan.
Add the onion and sweat with a little salt for 4-5 mins, stirring occasionally, until soft.
Add the ground coriander and potato and stir well, cooking for a further min.
Stir in the carrot at this point.
Add the hot vegetable stock to the saucepan.
Bring to the boil, and boil for 5 mins before reducing the heat and simmering for 20-25 mins until the carrot is soft and tender.
Remove from the heat when soft, and blend using a stick blender until smooth, add season to taste with the orange juice, salt and pepper. Ladle into warm bowls and garnish with a sprig of coriander.
For a creamy soup stir in some cream and bring back to the boil (optional).