Friday 6 October 2017

Carrot & Coriander Soup



Ingredients:

600-700g carrots, peeled & sliced
1 onion, finely chopped
Olive oil
Bunch of fresh coriander
1 large potato, chopped into chunks
3 stems of celery (optional), sliced
500-750ml vegetable stock (I make with 2 veg OXO cubes)
1 tbsp ground coriander
Pinch of cumin

Method:


  1. Heat the oil gently in a large pan & fry the onion until soft.
  2. Add the carrots & celery to the pan & fry for a few minutes.
  3. Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.
  4. Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.

Serve with some warm crusty bread.

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