Cooking

Carrot and Coriander soup

Apologies for this is not baking but it is worth posting. This is indeed  the queen of all soups!!

I confess that I am a bit of a soup aficionado with carrot and coriander at the top of my list. I have made a few versions of this soup, but tonight I did not follow a recipe, instead I went with my gut instinct and it delivered a wonderful surprise! This recipe is so simple with only 6 ingredients. All of them fresh bar one store cupboard ingredient, which incidentally is vital in balancing the flavours here.

I took about 30 minutes to make this from start to finish, including the blending time using a hand blender. It is very simple to make and terribly satisfying as a meal with some fresh bread. Give it a whirl tonight! (pun intended)

carrot and coriander soupGolden drops of wonderful

Carrot and Coriander soup

Makes a large pot. Serves 4 hungry people

1 yellow onion, about the size of a tennis ball, finely chopped

1 baking potato, about the size of your fist, thinly sliced

1/2 teaspoon ground coriander

a smallish handful of fresh coriander or cilantro

1.7 litres of vegetable stock (of which I made up using 3.5 vegetable Oxo stock cubes)

1 tablespoon vegetable oil ( I used rapeseed oil )

600 g peeled carrots, cut up into thin batons

1. Heat the oil up in a pan and saute the onions and potatoes under medium heat until onions soften.

2. Add ground coriander and saute for another minute or so.

3. Add crushed stock cube and boiling water (or the stock as you have already made it). Bring to boil.

4. Add carrots. Stir.

5. Cover pot and leave to boil for 10 minutes or until carrots are very tender.

6. Add in fresh coriander, take off heat and blend using stick blender until smooth.

7. Serve with warm crusty bread.

8. Relax and savour.

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