Carrot And Coriander Soup
Warm up with a comforting bowl of creamy carrot and coriander soup. This velvety soup combines the sweetness of carrots with the fresh flavors of leeks and coriander, creating a delightful blend of flavors that will warm you up from the inside out. Serve with a side of crusty rolls for a hearty and satisfying meal.
— Constant Cookbook
Ingredients
- drizzle olive oil
- 1 onion
- 1 leek
- 6 carrots
- 568ml/1 pint vegetable stock
- ¼ pint semi-skimmed milk
- handful fresh coriander
- salt and freshly ground black pepper
- 3 crusty rolls, to serve
Instructions
- Heat the oil in a large pan over a medium heat. Add the onion and fry gently until transparent and softened.
- Add the leek and place a lid on the pan. Reduce the heat and cook for 2-3 minutes, or until the leek is softened.
- Add the carrots and the stock. Increase the heat to bring to the boil, then reduce the heat to simmer for 20 minutes.
- Add the milk and simmer for a further five minutes.
- Transfer to a food processor. Blend until smooth.
- Allow to cool slightly and add the chopped coriander and season, to taste, with salt and freshly ground black pepper.
- To serve, pour the soup into three bowls and serve with a crusty roll alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 3
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