Carrot and coriander soup recipe
preparation 15 minutes cooking time 30 minutes
- 2 tbsp olive oil
- 1 large onion, chopped
- 675g/1½lb carrots, sliced
- 1 tsp ground coriander
- 1.1 litres/2 pints/5 cups vegetable stock
- 150ml/¼ pint/scant ⅔ cup half-fat crème fraîche
- salt and ground black pepper
- 1 bunch fresh coriander (cilantro), chopped
Step 1: Heat the oil in a large skillet over medium heat. Toss in the onion and carrots, cover the pan, and simmer on a low heat for about 10 minutes, or until the veggies are beginning to soften but are not turning brown.
Step 2: Cook for 1 minute after including the ground coriander. Bring the stock to a boil, then remove from the heat.
Add salt and pepper to taste, and then lower the heat to a low heat and cover the pan for 20 minutes, or until the veggies are soft.
Step 3: Allow the soup to cool slightly before blending or processing it in stages in a blender or food processor until it is smooth. Return the pan to the heat and mix in the crème fraîche until well incorporated. Gently reheat the mixture without bringing it to a boil.
Step 4: In a separate bowl, combine the chopped coriander and set aside.