Carrot and Coriander Soup

Ingredients: serves 4-6

  • 1 medium onion
  • 3 large carrots
  • 1 bunch of fresh coriander
  • 1 litre of vegetable stock
  • butter & cooking oil
  • sea salt and ground black pepper
  • Method:
  • peel and ½ the onion, thinly slice from head to root
  • peel and roughly chop the carrots
  • strip the leaves from the coriander and blitz with a small blender
  • preheat a large sauce pan on the stove
  • add a large knob of butter and a little oil to prevent from burning
  • keep the gas/ring on medium
  • when the butter is melted add the onion
  • when the onion is starting to soften add the carrots. replace the lid and cook for 2-3 minutes
  • add the coriander and a little salt and pepper and cover for 2-3 minutes
  • add the stock, stir, cover, turn the heat down low and leave to simmer for approx 45 minutes
  • turn of the heat and blend in the pan with a hand-blender
  • check and adjust seasoning
  • serve with a few croutons, a sprinkle of parsley and a pinch of cayenne pepper




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