Carrot & Coriander Soup
In this comforting soup recipe, tender carrots and aromatic coriander come together to create a flavorful and velvety dish that is perfect for warming up on a chilly day. The addition of fresh coriander and a hint of nutmeg adds depth and complexity to this simple yet satisfying soup. With a finishing touch of a squeeze of lemon juice and a swirl of cream, this dish is sure to delight your taste buds with every spoonful.
— Constant Cookbook
Ingredients
- 15ml/1tbsp vegetable oil
- 1 onion, chopped
- 450g/1lb carrots, washed and sliced
- 1 clove garlic, crushed
- 5ml/1 tsp ground coriander
- 1.2 ltr/2 pints vegetable stock
- 45ml/3tbsp chopped fresh coriander
- squeeze of lemon juice
- freshly grated nutmeg to taste
- salt and freshly ground black pepper
- single cream to serve if liked
Instructions
- Heat the oil in a large pan, add the onions, carrots and garlic, saute for 4mins, until they are beginning to soften but not colour. Stir in the ground coriander and plenty of seasoning and cook for 1min.
- Add the stock and bring to the boil, cover and simmer for 20mins or until the carrots are really tender. Stir in the fresh coriander.
- Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if liked.
Yield
Serves 4
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