Carrot & Coriander Soup
Serves 6
Prep Time 15 min
Cooking Time 35 min
Ingredients
- 1.5 lbs/750g carrots
- 1 large onion
- 2 large potatoes ,peeled
- 1 pint/1/2 litre boiling water
- 1 stock cube, vegetable or chicken
- Salt & pepper
- 1 1/2 handfuls coriander leaves, no stalks
- Olive oil
Method
- Chop the onion
- Chop the potatoes into large chunks
- Scrape and chop carrots
- Dissolve the stock cube in the boiling water
- Heat the oil in a large saucepan or wok
- Add the onion, fry until soft, not brown
- Add chopped potatoes then carrots
- Keep the mixture cooking until it just begins to stick then add stock
- Boil furiously for 5 minutes then add coriander
- Simmer until the vegetables are soft enough to blend
- Leave in fridge overnight if possible to allow flavours to blend
- Liquidise reheat and serve with a coriander leaf on each bowl
Variation
- Try coriander seeds instead of leaves
Cooks Tip
- Use unpeeled potatoes if skins are good
- Serve with crusty or Naan bread
Garnish
- Coriander or parsley
Equipment
- Large saucepan or wok, I find non stick is best
Shopping List
- Carrots
- Onions
- Potatoes
- Coriander
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