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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